Pesto Roasted Carrots Recipe
Heirloom carrots, white bean puree, pesto
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Ingredients
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Carrots
White Bean Puree
Pesto
Method
Roasting Carrots
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Carrots
Wash and peel the heirloom carrots. Cut them into evenly sized sticks or rounds.
Toss and Roast
In a bowl, toss the carrots with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.
Roast
Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
Making White Bean Puree
Blend Ingredients
In a blender or food processor, combine the canned white beans, garlic, lemon juice, and vegetable broth.
Season
Blend until smooth, and season with salt and black pepper to taste. If the puree is too thick, add more vegetable broth to reach the desired consistency.
Preparing Pesto
Combine Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic.
Add Olive Oil
Pulse until finely chopped, then slowly drizzle in the olive oil while the processor is running until fully combined.
Season
Season the pesto with salt to taste. Adjust the consistency by adding more olive oil if necessary.
Plating
Serve
On a plate, spread a generous layer of white bean puree, top with roasted carrots, and drizzle with pesto before serving.