Name: Roasted Carrots with Carrot-Top Pesto
Yield: Makes 8 servings
Ingredients: 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

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Photo by Cedric Angeles

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

Recipe information

Yield
Makes 8 servings

Ingredients

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

Preparation

Step 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.
Step 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.
Step 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.
Step 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.