Roasted Carrot Pesto
1 1/2 cups baby carrots--roasted
1/2 cup sunflower seeds--lightly toasted
dash: thyme, cayenne, curry
1 tablespoon nutritional yeast (optional)
*Preheat oven to 375 degrees F. Add carrots to baking pan. Drizzle with 2-3 tablespoons olive oil. Sprinkle with salt and pepper. Roast for ~30 minutes, turning twice, until carrots are caramelized. Let cool 5 minutes.
*Add roasted carrots to food processor, along with toasted sunflower seeds. Pulse until the mixture is meal-like. Scrape down sides. While motor is running, drizzle oil in a steady stream until pesto comes together (~3-5 tablespoons of oil). Adjust seasoning and stir in nutritional yeast if using. Serve as a side dish or with pasta. YUM!