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    Roasted Carrots with Carrot-Top Pesto


    • 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


    • Prep: -
    • Cook: -
    • Serves: 8

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    1. Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
    2. 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.
    3. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
    4. DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.
    recipes/sides/roasted_carrots_with_carrot-top_pesto.txt · Last modified: 2018/07/22 06:26 (external edit)