Roasted Carrots With Kale-Pumpkin Seed Pesto

During this time of rest and restoration, I’ve enjoyed finding new recipes to add to my repertoire. I am purposfully focusing on using less meat. I found a love of pesto years ago when in Miami for trainers conference. Since then, I search for new recipes for pesto.

If you are lucky and have your farmer’s market open, please visit them. You have the time. Ours is open and relocated so that each person has a large area for themselves and customers. I look forward to seeing all the fresh produce available this year. Yes, I will also be growing more of my own. Can’t wait.

 Roasted Carrots With Kale-Pumpkin Seed Pesto 


– 1 bunch skinny carrots, tops removed, peeled

– 2 tablespoons olive oil

– 2 teaspoons salt

For pesto:

– 1/2 cup pumpkin seeds

– 1 clove garlic

– 2 tablespoons grated Parmesan

– 2 large kale leaves, chopped

– 2 teaspoons lemon juice

– 2 tablespoons water

– 1/2 teaspoon pumpkin spice

– 1/2 teaspoon salt

– 1/3 cup extra-virgin olive oil


– Preheat oven to 500 degrees.

– Coat carrots with oil and salt. Place on a baking sheet and roast for 15 minutes until well charred and easily pierced by a knife.

– While carrots are roasting, make pesto by placing all ingredients except olive oil into a small mini chopper or blender. Grind on medium speed until coarse, then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to taste.

– When carrots are cooked, remove from oven and cut in half lengthwise and crosswise. Dress with pesto to serve.   [Credit:]

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