Roasted Carrot Pesto Toasts

Let's not confuse this with my carrot TOP pesto.....which is green and made w/ the leaves of the carrot.

This is roasted carrot pesto, which is orange and made with roasted carrots.

This is such a great party recipe and so good the next morning with your avocado toast.

What makes this more than just a carrot puree is the addition of basil pesto.

Since basil is out of season here, I always have it in the freezer for recipes like this, however, if you don't have some, go ahead and use some from a jar or container.

click here for my basil pesto recipe (the secret is lemon juice btw).

Here's how:

Roasted Carrot Pesto: (makes about 1 cup)

I used about 1 lb. of carrots (2 HUGE ones or about 6 regular size), peeled, sliced and cut up into even size pieces
olive oil
kosher salt & pepper
1/4 cup of basil pesto
1 tbsp red wine vinegar
1 tsp honey

On a large baking sheet, lay out the carrots and drizzle with olive oil and a sprinkle of kosher salt & pepper.

Roast in a 400F oven for about 20 minutes, shaking the pan after 10 minutes, so all sides get cooked. Don't burn them.

Let cool and transfer to a food processor.

Pulse a few seconds then add in the basil pesto, vinegar, honey and a bit of oil to thin it a little.

Pulse all together. Taste to correct seasonings. You might like a bit more s&p or vinegar or honey.

Can be made a day ahead and refrigerated.

When ready to serve, schmear on toasts and top with some basil chiffonade (or mint leaves), crumbled feta cheese and olive oil to finish.



Janice Brunell said…
I made a version of a carrot pesto last week along with your carrot top pesto (god forbid anything goes to waste, right?). I mixed then in with some farrow and roasted delicata squash, lots of parsley and gobbled it up.