|2 tbsp||olive oil|
|2 tbsp||hazelnuts or pumpkin seeds|
|¼ cup||pickled cherries (available at farm stand)|
|1 cup||carrot tops|
|2 cups||basil (can sub other herbs)|
|1 cup||lemon basil (can sub other herbs)|
|½ cup||olive oil|
|⅓ cup||toasted pumpkin seeds|
|–||juice of 3 lemons|
|–||zest of 2 lemons|
|2 tbsp||nutritional yeast (optional)|
Makes 16 oz
Combine pesto ingredients—except for olive oil—in a food processor. Add just 3 teaspoons of olive oil to start, then pulse the food processor to begin to break down ingredients. Once ingredients have begun to mix, turn the food processor all the way on and slowly add remaining olive oil until ingredients are well combined, or desired consistency is reached.
Toss carrots with olive oil and salt, place on a baking sheet and roast in the over at 450º F for 20 to 30 minutes or until tender and lightly browned. For the final 5 to 7 minutes, place a second baking sheet in the oven with your nuts or seeds.
Pour a ¼ cup of pesto on your serving plate, then stack with roasted carrots. Sprinkle feta, seeds or nuts, and pickled cherries on top.