ROASTED CARROTS WITH ARUGULA PESTO
Serves 8-10 as a side dish
2 lbs mixed carrots of your choice
1/4 cup chopped Italian parsley
1/2 cup raw almonds
1 garlic clove
2 cups packed arugula leaves
1/4 cup freshly grated Parmesan cheese (optional)
Zest and juice of one lemon
1 cup (8 fl oz/250 ml) extra-virgin olive oil
Preheat oven to 425 F.
Bring a large pot of water to a boil and season generously with salt. Cut the carrots into sticks
approximately 4 inches long and boil in salted water until tender (about 5 minutes). Place on a
baking sheet and toss generously with olive oil. Spread into a single layer and roasted in
preheated oven for 15 minutes, or until blackened on edges.
Meanwhile, make the pesto! Combine almonds, garlic, arugula, parmesan and salt in a food
processor and pulse until everything is chopped. Add zest and lemon juice. With the machine
running, pour in the olive oil through the food tube in a slow, steady stream and process until
smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the
seasonings if needed.
Spread 1 cup of the pesto in a single layer on a platter and mound the carrots on top. Garnish
with chopped parsley and serve warm or room temperature.
- authenticpizzaovens Admin