Zaatar Rainbow Carrots with Pistachio Pesto

Carrots:

2 bunch rainbow carrots, washed, peeled and cut in half lengthwise (leave a bit of the stem on)

2 T. zaatar 

1/3 c olive oil

1/2 t. salt

In a large bowl, combine the carrots, zaatar, olive oil and salt. Grill (on medium-low) OR roast the carrots at 325 for 30 minutes. Cool and arrange on platter. Spoon pesto on top to serve. Garnish with fresh mint and dill.

Pistachio Pesto:

3/4 c toasted pistachos

1 c. basil leaves

2 T. parmesan cheese

1 clove garlic, peeled and smashed

1/3 c olive oil

1/4 t. salt

In a blender or food processor, pulse all the ingredients together to form a chunky sauce.  The pesto can be made twenty fours hours in advance.