Roasted Carrots with Cilantro-Walnut Pesto

Name: Roasted Carrots with Cilantro-Walnut Pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 2 tablespoons chopped walnuts; 2 tablespoons fresh cilantro leaves; 1 tablespoon grated Parmesan cheese; 1 garlic clove, chopped; 1 teaspoon fresh parsley leaves; 1 teaspoon chopped fresh basil; 1/4 cup olive oil; 1 pound medium carrots, halved lengthwise

Lightly baked and lightly flavored, this carrot dish uses cilantro, walnuts, extra virgin olive oil, garlic, parsley, Parmesan and basil. —Aysha Schurman, Ammon, Idaho

Ingredients

2 tablespoons chopped walnuts
2 tablespoons fresh cilantro leaves
1 tablespoon grated Parmesan cheese
1 garlic clove, chopped
1 teaspoon fresh parsley leaves
1 teaspoon chopped fresh basil
1/4 cup olive oil
1 pound medium carrots, halved lengthwise

Directions

Preheat oven to 400°. Pulse the first six ingredients in a small food processor until finely chopped. Continue processing while gradually adding oil in a steady stream. Drizzle carrots with herb mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast, stirring occasionally, until tender, 20-25 minutes.