Earth Week: Roasted carrots with carrot-top pesto
Yield: 8 servings
3 pounds small carrots with tops (any color)
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1/2 cup (packed) fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil
Method of Preparation:
1. Preheat oven to 400 degrees.
2. Trim carrot tops, leaving some stem attached. Measure out two cups carrot tops and set aside; reserve any remaining carrot tops for another use.
3. Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
4. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse paste forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.