Roasted Baby Spring Carrots with Lemony Dill Pesto

We all love roasted carrots, but this Lemony Dill Pesto really puts them over the edge. This dairy + nut free pesto is seriously addictive, so make and eat it at your own risk.

15 – 20 baby spring carrots, or 10 large carrots
1 tablespoon ghee
2 cups loosely packed fresh dill
3 – 5 cloves garlic {depending on how you take your garlic}
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
pinch black pepper
juice from 1 lemon, about 2 full tablespoons
3 tablespoons of shelled pumpkin seeds + more for garnish

View the full recipe at With Food + Love →