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Serves 8-10 as a side dish

2 lbs mixed carrots of your choice

Olive oil

Kosher salt


1/4 cup chopped Italian parsley

For pesto:

1/2 cup raw almonds

1 garlic clove

2 cups packed arugula leaves

1/4 cup freshly grated Parmesan cheese (optional)

Kosher salt

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.

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