Recipe
Roasted Carrots with AIP "Pesto"
- 50 min total
- Serves 2
- 240 cal per serving
- 4g protein
Checked against the ingredient list: AIP, Nightshade-Free, Vegan, Vegetarian, Dairy-Free, Gluten-Free
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 1 bunch carrots (scrubbed, left whole)
- 1 cup carrot tops (washed)
- 1 cup fresh basil
- 1 clove garlic
- 1 lemon (juiced)
- 0.33 cup olive oil
- salt
Steps
- Cut the green tops off the carrots. Toss the bare carrots in olive oil and salt, then roast at 400°F for 35 mins.
- In a food processor, blend the washed carrot tops, basil, garlic, lemon juice, salt, and stream in olive oil until a vibrant, nut-free pesto forms.
- Drizzle the AIP pesto heavily over the roasted carrots.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- AIP checked
- Nightshade-Free checked
- Vegan checked
- Vegetarian checked
- Dairy-Free checked
- Gluten-Free checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
High Fiber
Per servingServes 2
Calories240
Protein4g8% DV
Total fat15g19% DV
Total carbs25g9% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.