Roasted carrot and coriander pesto
  • 2 large carrots
  • 1 Tbsp coriander root
  • ¼ cup coriander leaves
  • ¼ cup olive oil
  • ⅓ cup shelled, raw pistachios
  • 1 small garlic clove
  • 2 Tbsp fresh lemon juice
  • salt and pepper, to taste
  1. Preheat oven to 200 C || 390 F
  2. Scrub and roughly chop the carrots. Line a baking tray and brush lightly with a little coconut or olive oil. Add the carrots and roast for 40 minutes, turning half way through. The carrots should be starting to brown and caramalise by this stage - you still want them quite firm though and not startng to soften too much.
  3. Remove the carrots from the oven and allow to cool completely.
  4. Add carrots, coriander leaves and root, pistachios and garlic to a food processor and blend until the ingredients are finely chopped, but not smooth - you still want some texture (it took me about 20 - 30 seconds in my food processor).
  5. Add the lemon juice and olive oil and pulse a few times to combine, then season to taste with salt and pepper
  6. The pesto will last up to a week in a sealed container in the fridge.
Recipe by to her core at