Baby Carrots with Parsley Pesto

A featured Wine Club recipe for Highway 12 Vineyards & Winery.
Baby Carrots with Parsley Pesto


Easy to make and a delicious way to eat your daily vegetables! They're great right out of the oven but irresistible when topped with parsley pesto sauce.

Yield: 2 - 4
Prep Time: 2 Minutes
Cook Time: 9 Minutes


• 2 bunches baby carrots - mix of red, orange, golden - tops cut to 1/4-inch
• 1 Tbs. butter
• 1/2 bunch of Italian parsley
• 1/4 cup olive oil
• 1 tsp. lemon juice
• Salt and pepper to taste


Boil water in a shallow pan. Add carrots, cook until fork tender (8-10 minutes). Drain Water. Add butter and coat carrots. In the meantime, add parsley, salt, pepper, and lemon juice to food processor. In a slow stream, add oil until a nice green oil forms. Taste for seasoning and acid. Place 3-5 carrots atop each polenta/lamb dish and drizzle pesto over the top.

Recipes provided by Highway 12 Vineyards and Winery.