Carrots aren't exactly the most exciting dish to serve to your family but the MykChilli Chefs have created a recipe that will leave you dressed to imPESTO! Roasted baby carrots & okra with a pesto dressing to add to all the goodness and flavour of the vegetables. Serve it as a side for your next roast dinner!
For the Pesto, blend together:
- Carrot tops from 1 large bunch of carrots
- 1/4 cup Mint Leaves
- 1 clove of garlic
- 1/2 cup peeled and chopped almonds
- Juice from 1/2 a lemon
- Zest from 1/2 a lemon
- 3-4 tablespoons EVOO
- 1 teaspoon green MykChilli sauce
- Salt & pepper
Marinate 1 large bunch of halved carrots & okra in: EVOO, 1 teaspoon Red MykChilli sauce, dried parsley, oregano, salt & pepper. Bake in oven for 15 mins or until glistening. Top with the carrot top pesto and serve!