- 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
Carrot Top Pesto
Here is an idea for the use of those beautiful carrot tops. The pesto can be used as any other pesto...great on steak, veggies, chicken or zoodles.
Ingredients
Method
- Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside.
- 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.
- Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.