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Roasted Carrots with Pistachio Pesto

Carla Hall
  • 420 minutes
  • Serves

INGREDIENTS

5

bunches Baby carrot

1/2

bunch Parsley

2 tbsp

Parsley, leaves

1/2

Recipe roasted carrots

3

Kosher salt and freshly ground black pepper

7/8 cup

Olive oil

3 tbsp

Rice wine vinegar

1 cup

Pistachios