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roasted carrots and green garlic pesto recipe



1 lb Carrots
1 tbsp olive oil
1/2 tsp toasted and ground cumin seed
1 tsp chili paste
Salt and pepper to taste
1 head green garlic ( remove top 2-3 inches of the green stalk)
1 bulb Fennel
1/4 cup toasted Pistachios
1/2 cup olive oil
1 lemon zest and juice
Salt and Pepper to taste


  1. Pre heat oven to 375 F
  2. Wash and peel carrots then cut into long sticks
  3. In a bowl, toss with the toasted cumin, chili, olive oil, salt and pepper
  4. Place the carrots onto a roasting tray.
  5. Wash and split the green garlic in half and place into the roasting tray
  6. Roast for 8-10 minutes so the carrots and still firm but have slightly caramelized
  7. Using a mandolin or chefs knife, shave the fennel and set to the side
  8. Remove the green garlic from the tray and place into a food processor.
  9.  Add the toasted pistachios, olive oil, lemon juice to the food processor. Pulse until the ingredients come together, but not too smooth
  10. Season with salt and pepper
  11. In a bowl toss the carrots and fennel together with half of the pesto
  12. Pile them onto a serving platter and serve with the remaining pesto on the side.
  13. Garnish with chopped chives