Roasted carrot served with pesto sauce

Components

• Two carrots
• 1 cup of fresh basil leaves
• 1/4 cup of cashew chestnut tea
• 1 garlic clove
• 1/4 cup of finely shredded Parmesan cheese
• One ice cube
• bits of 1 orange
• oil as desired
• Add salt and ground pepper gradually to achieve the desired flavor.

Mode of preparation

1. Set the oven to a high temperature of 240 °C.

1. Peel the carrot and slice it in half across the width. Cut each half into chunks and place them on a large baking tray. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper to your liking. Toss everything thoroughly to coat all the pieces with the olive oil.
2. Place in the oven and bake for approximately 20 minutes until golden, turning halfway through with a spatula to ensure even browning. In the meantime, prepare the pesto sauce.
3. Rinse and thoroughly dry the basil leaves, then place them in the blender container. Peel the garlic clove and add it to the basil. Include the chestnuts, parmesan cheese, half a cup of olive oil, and an ice cube—which helps maintain the sauce’s vibrant green color—and blend until smooth (you can use a blender if you prefer). Stir in the orange zest and season with salt and freshly ground pepper to your liking.
4. After baking, take the carrots out of the oven and place them on a plate. Serve alongside the pesto sauce.

Note: If you have leftover sauce, place it in a clean glass jar with a tight-sealing lid and keep it refrigerated for up to 15 days or frozen for up to 1 month.

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