Ingredients
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2 bunch carrots with tops, cleaned and roll cut
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1/4 cup McEvoy Ranch Garlic Olive Oil
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1/4 tsp cumin, toasted and ground
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1/8 tsp coriander seed, toasted and ground
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1/8 tsp paprika
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12 oz labne, seasoned with salt and pepper
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salt, pepper and sugar to taste
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4 oz carrot tops from carrots, cleaned and finely chopped
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2 cl garlic, through a press
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2 oz chopped nuts (pecan, pistachio, walnut, pine nut)
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100 ML McEvoy Ranch Basil Olive Oil
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1 lemon, zested
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salt, pepper and sugar to taste
Instructions
Preheat oven to 350.
In a large mixing bowl, combine the carrots with oil and seasonings. Toss until well coated and season to taste with salt, pepper and sugar.
Arrange evenly on a parchment lined baking sheet and bake 20-25 minutes, stirring 2 to 3 times during baking to ensure even cooking.
Remove from oven when tender and allow to cool.
For the pesto, combine all ingredients in a large bowl and mix until well combined. Season to taste with salt, pepper and sugar.
Spread the labne on a serving platter, arrange carrots on top and finish with pesto.
Serve chilled or at room temperature.
