Roasted carrots with pumpkin seed pesto recipe

Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Arrange carrots on the lined tray and drizzle with oil. Sprinkle with fennel and caraway seeds. Season well. Roast, turning occasionally, for 30 mins or until golden and tender.

Step 2

Meanwhile, to make pumpkin seed pesto, place rocket, basil, garlic, pepitas and parmesan in a food processor. Process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.

Step 3

Arrange the carrots and rocket on a serving platter. Drizzle with the pesto and yoghurt. Sprinkle with pepitas.