Roasted Carrots with Carrot Top Pesto
An alternative option for this recipe is to use the carrot top pesto as a pasta sauce rather than to season roasted carrots. Just make a double batch - it tastes great!
3 pounds small carrots, with tops
2 tablespoons vegetable oil
Salt & pepper, to taste
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1/2 cup (packed) fresh basil leaves
1/4 cup finely grated Parmesan cheese
1/2 cup extra-virgin olive oil
Preheat oven to 400°.
Trim carrot tops off of carrots.
Measure out 2 cups of carrot tops and set aside; reserve any remaining carrot tops for another day (they can be frozen or chopped and kept covered in olive oil in the fridge).
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 (or blend with an immersion blender) until a coarse paste forms. Add basil, Parmesan, and carrot tops; process until a coarse purée forms.
Add olive oil and pulse until combined; season with salt and pepper.
Toss roasted carrots in pesto. Serve warm.
Recipe adapted from Bon Apétit.