Roasted Carrots with Pesto

Ingredients

• 10 large carrots

• 2 tbsp olive oil

  Dill Pesto

• 2 cups loosely packed fresh dill

• 3 – 5 cloves garlic

• 1/4 cup olive oil

• 1 teaspoon sea salt

• Pinch black pepper

• Juice from 1 lemon

• 3 tbsp pumpkin seeds + more for garnish

Instructions

1. Preheat the oven to 400 degrees. Scrub your carrots, trim the ends, the tops and

   pat dry.

2. Place the carrots on a baking sheet. Drizzle the oil over them, sprinkle with a

   pinch of sea salt and pepper and toss, to coat evenly.

3. Combine all the pesto ingredients in a food processor. Pulse until a smooth, yet

   slightly chunky pesto forms. Drizzle on top of the roasted carrots once done.