Earlier this month I traveled to the Nantucket with Filippo Berio as part of their Pestonality tour at the Nantucket Wine Festival.
Nantucket is one of my favorite places to visit. From the cherry blossom lined streets to the harbors, beaches and quaint town attractions, it’s hard not to immediately fall in love with this beautiful seaside town. The 47.8 square mile island has New England charm on every corner.
The temperature on the island was still frigid in mid-May (think low 50’s and windy) but it was refreshing to escape the city for the day and breath in the fresh ocean air. Yes, you can travel to Nantucket from Boston for a day trip, but be forewarned, it involves a lot of traveling unless you fly.
I didn’t have much time to explore the island on this quick trip but I did manage to squeeze in a few healthy spots. I made it to Handlebar Café for an oat milk matcha, Corner Table Café for another mid-day matcha and a quick grab and go lunch and Lemon Press for a smoothie before catching the ferry back to the mainland.
At the wine festival, I took the Filippo Berio Pestonality quiz to discover which flavor best matched my personality. My Pestonality was Tomato & Ricotta as I am “up for anything”, but when it comes to making recipes, I stick to the classic flavor.
I love to use pesto on top of pasta or as a dipping sauce and while pesto is incredibly easy to make on it’s own, I seldom have the ingredients on hand to make it unless I plan in advance.
Filippo Berio’s Classic Pesto was the perfect dipping sauce to these baked Italian style carrot dippers. From start to finish, these dippers take about 30 minutes and are a great option to eat alone as a snack or throw on top of a salad.
Let me know in the comments below if you give the recipe a try.
Italian Style Carrot Dippers
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- 3 bunches of carrots
- 2 tbs olive oil
- 2 tsp oregano
- 2 tsp Parsley
- ½ tsp salt
- Filippo Berio Classic Pesto for dipping
- Pre-heat oven to 400 degrees
- Scrub carrots under warm water and slice length wise
- In a large mixing bowl, toss carrots with olive oil and spices until evenly coated
- Place on a baking sheet
- Bake for approximately 20 minutes
- Serve warm
Thank You Filippo Berio for sponsoring this post. As always, opinions are my own. Nantucket photos by Emily Mentes.