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1
Roast the carrots: Mix the carrots, agave, and salt together, and transfer to a shallow tray. Bake at 350u00b0 F for 40 minutes, checking for doneness about 30 minutes in.
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2
Season the ricotta by mixing it with the chili flakes, lemon zest, and salt.
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3
Make the pesto. In a food processor, blend the parsley and lemon juice. Add remaining ingredients gradually, streaming in olive oil and pausing from time to time to scrape down all the parsley. Keep tasting for salt and pepper. The pesto should be bright and creamy with a nice balance between the parsley and the cheese. It should be easily spreadable and not too thick.
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4
To make the vinaigrette, process the canola oil, olive oil, sherry vinegar, agave, and shallots in a food processor, adding salt and pepper to taste as you go. Alternatively, you can whisk this together, dicing the shallots finely. But you may as well use the same food processor as the pesto!
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5
Season some kale-how much you want in your sandwich-with the vinaigrette. (See note, above.)
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6
Finally, assemble the sandwich. It's worth it! Toast the bread and spread pesto on each side. Spread seasoned ricotta on the bottom slice, and roasted carrots on top of the ricotta. Place the kale on top of the carrots. Assemble and cut in half so it's two triangles.
