A delicious pesto great on grilled meat or as a dip for veggies! Whole30 and paleo adaptable!
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 minutes
Yield:6 servings 1x
5 carrots, peeled and diced into large chunks
1/2 cup packed basil leaves
2 tablespoons parmesan cheese (omit if whole 30 or paleo)
1/4 cup sliced almonds
1/4 cup extra virgin olive oil
3/4 cup water
Squeeze of fresh lemon
Preheat oven to 425 degrees. Place your carrots on a parchment paper lined baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes. Remove from the oven, toss, and roast for another 5-10 minutes or until golden brown and relatively fork tender. Let the carrots cool
To your food processor, add your cooled carrots and all other ingredients (except for olive oil and water) and season with salt and pepper
Pulse until the mixture is finely chopped and then, with your food processor on, drizzle in the olive oil and then the water until it’s reached the consistency you want!