Roasted Carrots with Carrot-Top Pesto
A zero-waste dish combining tender roasted carrots with a vibrant pesto made from their own tops, basil, nuts, and Parmesan. This recipe transforms the entire carrot into a delicious side dish that's both sustainable and flavorful.
Ingredients
- •3 pounds small carrots with tops (any color)
- •2 tablespoons vegetable oil
- •1 to taste Kosher salt, freshly ground pepper
- •1 clove garlic
- •3 tablespoons macadamia nuts or pine nuts
- •½ cup fresh basil leaves
- •¼ cup finely grated Parmesan
- •½ cup extra-virgin olive oil
Cooking Instructions
- 1.
Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
5 min
- 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.
35 min
- 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 purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
10 min
- 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.
