Pumpkin Seed Pesto & Roast Carrot + Coconut Dip

Snacks

By Emily Williamson

Pestos & dips are my favourite way to use up leftover greens and veggies that are past their best and are hiding in the back of the fridge! They are such a yummy addition to any picnic or barbeque and can be frozen and added to stews or defrosted and mixed with olive oil for a quick and delicious salad dressing.Both these dips are full of flavour and you friends and family will love them! ...

Ingredients
Method

small bunch basil (1 cup)
1 ½ cups tightly packed spinach
1 large lemon, juice + zest
¼ cup olive oil
½ cup Pumpkin Seeds
Salt & pepper to taste
2 large carrots
1 tsp Coconut Oil
2 large garlic cloves, unpeeled
½ cup Cashews
½ cup coconut cream
½ tsp cumin powder
⅛ tsp cardamom
juice of ½ orange
black sesame seeds

Step 11. Preheat the oven to 180 degrees celsius and line a baking tray with baking paper.
Step 22. Cut the carrots into 2 cm chunks and toss the garlic cloves & carrots with coconut oil. Place in a single layer on the baking tray. Cook for 35 - 40 minutes & then let cool slightly.
Step 33. Squeeze the garlic out of their skins and add the rest of the remaining ingredients to a food processor or blender. Blend until you reach your desired consistency, add extra orange juice to thin. Sprinkle with black sesame seeds before serving.