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Here's a recipe from Prevention Magazine's newsletter.  It's chock full of vitamins and antioxidants, and fun to snack on.

Carrots with Dill Pesto

2 pounds carrots
3 cloves garlic, halved
1 tablespoon chopped lemon rind
1 3/4 cups chopped parsley
1/3 cup chopped fresh dill
1 tablespoon olive oil
2 teaspoon lemon juice

Cut the carrots into sticks about three inches long. Set
aside.

Spoon into a serving dish.  Serve as a dip for the carrots.  Serves 8.