Roasted Baby Carrots with Carrot Top Pesto

Delicious baby carrots are roasted to intensify their natural sweetness and topped with a vegan dairy-free pesto made from their green tops.

1 bunch of baby/Dutch carrots with their tops
2 tsp olive oil
salt and pepper
2 cups rocket (arugula) leave

PESTO:
¾ cup sunflower seeds
1½ cups carrot tops
¾ cup flat leaf parsley
½ cup nutritional yeast
1 heaped tsp Dijon mustard
2 garlic cloves
zest and juice of 1 lemon
1 cup olive oil
salt and pepper

View the full recipe at Delicious Everyday →