Roasted Carrots and Dates with Pistachio Pesto

Discover Roasted Carrots and Dates with Pistachio Pesto. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 pounds (900g) carrots, peeled ↔ Replace
• 1 medium red onion, sliced into 1-inch wedges ↔ Replace
• 3 tablespoons extra virgin olive oil ↔ Replace
• Kosher Salt ↔ Replace
• Freshly cracked black pepper ↔ Replace
• 3/4 cup (112g) chopped pitted dates* ↔ Replace
• 1 small handful of flat-leaf parsley, roughly chopped (optional garnish) ↔ Replace
• 1/3 cup (40-45g) shelled pistachios** ↔ Replace
• 2 cups (25-30g) parsley leaves and tender stems ↔ Replace
• 3 small garlic cloves, chopped ↔ Replace
• 1 medium lemon, zested and then juiced ↔ Replace
• A pinch of salt ↔ Replace
• Freshly cracked black pepper ↔ Replace
• 1/4 cup (60 mL) extra virgin olive oil ↔ Replace
• 1-2 tablespoons water, plus more as needed ↔ Replace
• 1 tablespoon extra virgin olive oil ↔ Replace
• 1/2 cup (70g) pepitas ↔ Replace
• 1/2 teaspoon red pepper flakes ↔ Replace
• 1/2 teaspoon ground cumin ↔ Replace
• 1 teaspoon paprika ↔ Replace
• Pinch of cayenne pepper ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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