preparation
- Preheat the oven to 180 degrees. Remove the leafy tops from the carrots and leave aside for the carrot pesto.
- Thoroughly wash the carrots (do not peel), half lengthwise, mix with salt, pepper and olive oil and add to a baking tray. Bake in the oven for 20 - 25 minutes.
- In a food processor blitz the carrot tops, add the lemon juice and oil until you get a pesto consistency. Season with salt and pepper.
- Drizzle the pesto over the roasted carrots. Any remaining carrot top pesto can be covered with olive oil and stored in a glass jar in the fridge or freezer.
