Roasted Carrots with Arugula-Walnut Pesto
Servings: 4 servings
Ingredients
- 8 large carrots
- 3 cups baby arugula
- ½ cup raw walnuts
- 1 clove garlic
- ⅛ cup olive oil
- ⅛ cup cold water
- ½ tsp kosher salt
- 1 tbsp red wine vinegar
Instructions
- Preheat an oven to 400°F.
- Wash and trim the ends off of eight large carrots and slice in half lengthwise.
- Place on a baking sheet and drizzle with a little olive oil and a pinch of kosher salt. Toss the carrots to coat.
- Roast the carrots for 20-25 minutes, flipping halfway through the cooking process.
- While the carrots roast, make the pesto. Add the arugula, walnuts and garlic to a food processor and pulse until finely chopped. Scrape down the sides of the bowl and pulse again.
- Next, add the olive oil, water, salt and red wine vinegar to the food processor and pulse until the pesto is smooth.
- To serve, scatter the carrots onto a large platter and top with spoonfuls of pesto. Garnish the carrots with a pinch of chopped walnuts if desired. Enjoy!