Roasted Carrots & Vegan Pesto

A creative way to add veggies to your meals, with a kale pesto that sneaks in extra greens and can be used as a marinade or dressing.

Ingredients

1
Rinse and chop carrots in quarters.
2
Gently mix with olive or avocado oil, onion powder, garlic powder, and a dash of salt.
3
Roast at 400°F for about 10-15 minutes or until cooked through and browned.
4
Add everything to a food processor and mix, adding more lemon or oil if needed for desired consistency.
5
Drizzle over carrots or add to your favorite pasta, salad, or protein.

*Sometimes soak nuts or seeds before making to help blend better.