ROASTED CARROTS WITH PESTO OVER LABNE

Name: ROASTED CARROTS WITH PESTO OVER LABNE
Yield: 8
Ingredients: 2 bunch carrots with tops, cleaned and roll cut; 1/4 cup McEvoy Ranch Garlic Olive Oil; 1/4 tsp cumin, toasted and ground; 1/8 tsp coriander seed, toasted and ground; 1/8 tsp paprika; 12 oz labne, seasoned with salt and pepper; salt, pepper and sugar to taste; 4 oz carrot tops from carrots, cleaned and finely chopped; 2 cl garlic, through a press; 2 oz chopped nuts (pecan, pistachio, walnut, pine nut); 100 ML McEvoy Ranch Basil Olive Oil; 1 lemon, zested; salt, pepper and sugar to taste

By: McEvoy Ranch

Servings: 8

INGREDIENTS

CARROTS

2 bunch carrots with tops, cleaned and roll cut
1/4 cup McEvoy Ranch Garlic Olive Oil
1/4 tsp cumin, toasted and ground
1/8 tsp coriander seed, toasted and ground
1/8 tsp paprika
12 oz labne, seasoned with salt and pepper
salt, pepper and sugar to taste

PESTO

4 oz carrot tops from carrots, cleaned and finely chopped
2 cl garlic, through a press
2 oz chopped nuts (pecan, pistachio, walnut, pine nut)
100 ML McEvoy Ranch Basil Olive Oil
1 lemon, zested
salt, pepper and sugar to taste

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INGREDIDENTS

CARROTS

2 bunch carrots with tops, cleaned and roll cut
1/4 cup McEvoy Ranch Garlic Olive Oil
1/4 tsp cumin, toasted and ground
1/8 tsp coriander seed, toasted and ground
1/8 tsp paprika
12 oz labne, seasoned with salt and pepper
salt, pepper and sugar to taste

PESTO

4 oz carrot tops from carrots, cleaned and finely chopped
2 cl garlic, through a press
2 oz chopped nuts (pecan, pistachio, walnut, pine nut)
100 ML McEvoy Ranch Basil Olive Oil
1 lemon, zested
salt, pepper and sugar to taste

A delicious and healthy appetizer or side dish.

Recipe created by ChefL Custom Culinary Experiences.

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INSTRUCTIONS

Preheat oven to 350.
In a large mixing bowl, combine the carrots with oil and seasonings. Toss until well coated and season to taste with salt, pepper and sugar.
Arrange evenly on a parchment lined baking sheet and bake 20-25 minutes, stirring 2 to 3 times during baking to ensure even cooking.
Remove from oven when tender and allow to cool.
For the pesto, combine all ingredients in a large bowl and mix until well combined. Season to taste with salt, pepper and sugar.
Spread the labne on a serving platter, arrange carrots on top and finish with pesto.
Serve chilled or at room temperature.

Recipe Tags

By McEvoy Ranch Staff

Last updated: 22 Oct, 2024

Certified Organic

By CCOF

Sustainably Produced

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High Polyphenols

Award Winning

Extra Virgin Olive Oil

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ROASTED CARROTS WITH PESTO OVER LABNE