ROASTED CARROTS WITH MINT PISTACHIO PESTO & BURRATA CHEESE

Ingredients:

• 1 bunch of carrots

• 1 tbsp high quality extra virgin olive oil

• 1/2 tsp himalayan salt

1. Bake at 450 for 15 mins.

2. Stir occasionally for equal cooking

Ingredients for Pesto:

• 1.5 c fresh basil

• 1 tbsp fresh mint

• 1 tbsp fresh oregano

• 3 cloves garlic

• 1/4 pistachios

• 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

1. Place everything into food processor and blend until smooth. Add more olive oil if necessary. 

2. Once carrots are cooked to tender, place onto a plate.

3. Top with fresh pesto and burrata.

4. Drizzle more olive oil and sprinkle with salt and fresh cracked pepper.

5. Serve hot or at room temperature.