3-Ingredient Roasted Carrots with Pistachio Pesto
Sweet roasted carrots are elevated with a vibrant homemade pistachio-carrot top pesto and finished with fresh basil leaves and crunchy pistachios. This elegant side dish transforms simple carrots into a restaurant-worthy presentation.
Ingredients
- •2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops
- •½ cup extra-virgin olive oil
- •1½ teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •½ cup coarsely chopped roasted, salted pistachios
- •2 cups basil leaves
- •basil leaves for serving
Cooking Instructions
- 1.
Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
35 min
- 2.
Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
10 min
- 3.
Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.
5 min
