MENU
component-ddb-728x90-v1-01-desktop

Earth Week: Roasted carrots with carrot-top pesto

Earth Week: Roasted carrots with carrot-top pesto

Yield: 8 servings

Ingredients:

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.

Trending