Roasted Carrots with Green Spring Garlic Pesto
- Preheat oven to 425°F/220°C.
- To a food processor or blender, add the basil, green/spring garlic, nuts, cheese and salt. Pulse until chopped. With the blender running, drizzle in the ½ cup olive oil until it is the consistency you like. Slice the carrots in half lengthwise so they are all the same thickness. Spread onto a baking sheet in an even layer and drizzle evenly with the remaining 2 tablespoons olive oil. Sprinkle evenly with salt and pepper, rub to coat well. Roast for 25-30 minutes, or until they are tender when pierced with a fork.
- Remove from the oven and serve with the pesto