Tuesday, December 1, 2015

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.


1 comment:

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.