Roasted Carrots with Lemon Tarragon Pesto

Serves 4-6

Ingredients

1 cup loosely packed tarragon

1 cup loosely packed parsley

1/2 cup lightly toasted walnuts

2 tbsp fresh lemon juice

1-2 tsp honey

2-3 cloves garlic

1/2-3/4 cup olive oil

Salt and pepper to taste

  1. Place tarragon, parsley, walnuts, lemon juice, honey, and garlic in a food processor. Pulse to combine to a rough paste. With the motor on, slowly drizzle in olive oil until it forms a smooth paste. Season with salt and pepper to taste.

Tips

  • Often times, I’ll add a little bit of water to thin my pesto. It’s very flavorful and the added water doesn’t detract from the flavor at all.

  • You can also substitute the parsley with the tops from the carrots! It’s a great way to avoid unnecessary food waste.

Ben Mastracco