Roasted carrots with parsley pesto recipe

Ingredients

2 servings 500 g carrots Olive oil 2 tsp Roman cumin 2 handfuls of walnuts 1 bunch of parsley 2 cloves of garlic Salt Ground pepper

Recipe preparation

1 Wash the carrots well, cut them in half lengthwise, place them on a baking tray lined with baking paper, drizzle with oil, sprinkle with salt and cumin. Stir with your hands to coat each carrot well, then spread them evenly side by side. Place in a preheated oven at 180 °C and bake for about 25 minutes. The carrots should be soft and slightly caramelised, but still tasty.

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2 Meanwhile, make the pesto. Dry roast the nuts on a pan, just enough to make them pop. In a food processor, add the torn parsley leaves, the garlic cloves, half the roasted nuts, about 100 ml of olive oil, salt and pepper. Mix everything together. Add oil as needed, a lighter pesto is better poured over roasted Vegetable Recipes. Place the roasted carrots on the plates, pour the pesto generously over them and sprinkle with the remaining nuts.