1

Preheat the oven to 425℉.

2

Place the peeled carrots on a baking sheet and drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 30 to 40 minutes or until cooked through.

3

In a food processor, add the almonds and coriander seeds. Pulse until mostly broken down. Add the carrot tops, half the parsley and the lemon juice. Blend until mostly chopped. With the motor running, pour in the olive oil and blend until smooth. Season with salt and pepper. Set aside.

4

Finely chop the remaining parsley. In a bowl, mix together the yogurt, garlic, mint, parsley and lemon zest.

5

Spread the yogurt mixture on a plate or platter. Top with the roasted carrots and then the pesto. Enjoy!

6

Substitutions: Almond Allergy: use walnuts, pine nuts or pumpkin seeds instead of almonds.