Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Toss carrots with 2 tablespoons oil in a large bowl and season with salt and pepper. Spread over prepared tray and bake for 10-12 minutes or until golden and tender.
Meanwhile, combine spinach, avocado and basil in the bowl of a food processor and pulse until just combined. Add parmesan, garlic and juice and season with salt and pepper. Pulse until combined. With the machine continuously running, add ¾ cup (185ml) remaining oil in a thin, steady stream, stopping to scrape down the sides of the bowl occasionally, until combined. Taste and season pesto with salt and pepper if desired.
Heat remaining oil in a large frying pan over medium heat. Cook zucchini spirals, stirring, for 1-2 minutes or until just tender. Season with salt and pepper. Add roasted carrots and gently toss. Dollop with pesto and sprinkle with cheese and a few sprigs of carrot tops to serve.
NOTE: To prepare baby carrots, simply scrub them with a scourer (especially near the stem) and trim the green leafy tops.
Use a spiralizer available from kitchenware stores to cut zucchini into spirals (zoodles). You can also buy premade zoodles at most supermarkets.
Serving Size 4