Carrot and Walnut Spread with Grilled Pita

Carrot and Walnut Pesto with Grilled Pita

2 large carrots, peeled and cut into 2” pieces

1 tsp. lemon juice

1 tsp ground cumin

1 tsp. salt

pinch of red pepper (optional)

6 tablespoons olive oil

3/4 cup toasted walnuts

1/2 cup toasted bread

1lb raw store bought pizza dough

olive oil

Preheat oven to 425

Toss carrots with a dollop of olive oil. Lay on a sheet tray in an even layer and roast until fork tender. Let cool.

Add the carrots, lemon juice, cumin, salt, red pepper, 4 tablespoons olive oil, and walnuts to a blender and pulse until smooth. Add toasted bread and pulse again until just barely smooth. Taste for salt and pepper.

Divide the pizza dough into 2 pieces and shape into a rough circle. Brush with olive oil on one side.

Preheat a grill pan over medium high heat. Place one of the pizza dough rounds olive oil side down and cook for about XX minutes. Flip and continue to cook for another XX minutes. Repeat with remaining dough.

Serve the pesto with the grilled pita and a side salad.