Prep time 10 minutes
Cook time 12 minutes
Yield: Serves or Makes 4-6
Set oven to 450.
Slice Fresnos into thin rings and add to a bowl. Sprinkle with sugar and add vinegar and bay. Allow to pickle for at least 30 minutes or overnight
Over medium heat, toast curry powder in a nonreactive pan until fragrant. Add oil and heat until bubbling. Then turn off the heat and let steep for 15 minutes. Strain oil through a fine mesh sieve.
Lay carrots on a foil-lined baking sheet and massage with curry oil. Sprinkle with sea salt and pepper to taste.Roast for 10-12 minutes.
While the carrots are roasting, prepare the pesto. Add all pesto ingredients to a food processor and blend. It should be a bit chunky, not totally pureed.
Remove carrots from the oven and place in a bowl. Mix in pesto and plate. Finish with remaining pepitas, feta and picked Fresnos.
*Note: you can leave out the cheese to make this a vegan dish.