Roasted Carrots and Dates with Pistachio Pesto

Bahan-bahan (8 porsi)

• 2 pounds (900g) carrots, peeled
• 1 medium red onion, sliced into 1-inch wedges
• 3 tablespoons extra virgin olive oil
• Kosher Salt
• Freshly cracked black pepper
• 3/4 cup (112g) chopped pitted dates*
• 1 small handful of flat-leaf parsley, roughly chopped (optional garnish)
• 1/3 cup (40-45g) shelled pistachios**
• 2 cups (25-30g) parsley leaves and tender stems
• 3 small garlic cloves, chopped
• 1 medium lemon, zested and then juiced
• A pinch of salt
• Freshly cracked black pepper
• 1/4 cup (60 mL) extra virgin olive oil
• 1 -2 tablespoons water, plus more as needed
• 1 tablespoon extra virgin olive oil
• 1/2 cup (70g) pepitas
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• Pinch of cayenne pepper