Whole Roasted Rainbow Carrots with Carrot Top Pesto | Pacific Foods®

Ingredients

• 2 pounds rainbow carrot (about 2 bunches), with greens attached
• 2 tablespoons olive oil or avocado oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup Pacific Foods® Organic Vegetable Broth
• 2 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/2 cup fresh basil leaves
• 1/4 cup Parmesan cheese
• 1/4 cup extra virgin olive oil
• 4 tablespoons lemon juice
• 1 pinch crushed red pepper flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper