Roasted Carrots with Carrot Top Pesto

For both foodies and environmentalists alike, this recipe is a winner. Not only is it tasty and unique, but all parts of a carrot are incorporated into the recipe, enabling you to eat every last tasty little bit. Skeptical about the taste of carrot tops? Give this recipe a whirl - the sweetness of the tops balances out the garlic in the pesto, creating a great flavour combination.

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


  1. Preheat oven to 400°.

  2. Trim carrot tops off of carrots.

  3. 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).

  4. 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.

  5. 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.

  6. Add olive oil and pulse until combined; season with salt and pepper.

  7. Toss roasted carrots in pesto. Serve warm.

Recipe adapted from Bon Apétit.

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