ROASTED CARROTS WITH MINT PISTACHIO PESTO & BURRATA CHEESE
1 bunch of carrots
1 tbsp high quality extra virgin olive oil
1/2 tsp himalayan salt
Bake at 450 for 15 mins.
Stir occasionally for equal cooking
Ingredients for Pesto:
1.5 c fresh basil
1 tbsp fresh mint
1 tbsp fresh oregano
3 cloves garlic
2 tbsp pine nuts
1 tsp himalayan salt
1/2 tsp fresh cracked pepper
1/4 tsp red pepper flakes
1/4 c high quality extra virgin olive oil
Place everything into food processor and blend until smooth. Add more olive oil if necessary.
Once carrots are cooked to tender, place onto a plate.
Top with fresh pesto and burrata.
Drizzle more olive oil and sprinkle with salt and fresh cracked pepper.
Serve hot or at room temperature.