For pesto: - 1/2 cup pumpkin seeds - 1 clove garlic - 2 tablespoons grated Parmesan - 2 large kale leaves, chopped - 2 teaspoons lemon juice - 2 tablespoons water - 1/2 teaspoon pumpkin spice - 1/2 teaspoon salt - 1/3 cup extra-virgin olive oil
INSTRUCTIONS: - Preheat oven to 500 degrees. - Coat carrots with oil and salt. Place on a baking sheet and roast for 15 minutes until well charred and easily pierced by a knife. - While carrots are roasting, make pesto by placing all ingredients except olive oil into a small mini chopper or blender. Grind on medium speed until coarse, then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to taste. - When carrots are cooked, remove from oven and cut in half lengthwise and crosswise. Dress with pesto.