Ingredients

1kg purple carrots (Ettrick Gardens)
2 tablespoons coconut oil olive oil
Salt and black pepper
2 tablespoons pesto -see recipe below
Vegan Pesto
· ½ cup of nuts -I like walnuts or almonds (suggested vendor Ettrick Gardens for walnuts)
1 ½ cups fresh herbs like parsley, basil, or coriander (suggested vendors Janefield Hydroponics or Stonehurst Mushrooms)
1/3 cup olive oil (Dunford Grove)
½ clove of fresh garlic
Juice of 1 lemon
Salt & pepper to taste
1 tablespoon nutritional yeast (optional)
garnish -hemp seeds

Vendors

Preheat the oven to 180 degrees and line a baking tray with baking paper
Place carrots in the sink and cover with cold water
Scrub with a vegetable brush
Place the cleaned carrots in the baking dish and season generously with salt and pepper
Bake for 1 hour 10mins
Allow to cool slightly
Toss with the pesto, plate, top with hemp seeds and serve immediately
Vegan Pesto: Add all ingredients all to the food processor and blitz to the desired consistency
I like to use the pulse function for a rougher chop
Place in a jar in the fridge