Roasted Carrot Pesto

Roasted Carrot Pesto - Delicious over meat or as a dip for veggies, this roasted carrot pesto is a game changer!

5 from 1 reviews

A delicious pesto great on grilled meat or as a dip for veggies! Whole30 and paleo adaptable!


  • 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


  1. 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
  2. To your food processor, add your cooled carrots and all other ingredients (except for olive oil and water) and season with salt and pepper
  3. 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!