Roasted Carrots with Parsley Peanut Pesto

2 tsp. olive oil
Salt, pepper
½ lb. baby carrots

 Preheat oven to 350 degrees.  Cut baby carrots crosswise into ¼” rounds.  Toss with olive oil, salt and pepper and place on baking sheet.  Bake until soft and starting to brown, stirring after 15 mins.  Toss with 3 T. parsley peanut pesto while still warm.

Parsley Peanut Pesto

2 c. parsley leaves
½ c. olive oil
2 T. roasted peanuts
2 cloves garlic, lightly crushed
1 tsp. salt
½ c. crumbled feta cheese

 Blend in food processor until smooth. Refrigerate or freeze to store.
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