Plant It Forward

Warm Chickpea and Carrot Top Salad

Carrot Top Salad ACarrot Top Salad B

Roasted Carrots with Carrot-Top Pesto

Roasted Carrots with Carrot-Top Pesto


  • 3 lbs. small carrots with tops (any color)
  • 2 Tbsp. vegetable oil
  • kosher salt, freshly ground pepper
  • 1 garlic clove
  • 3 Tbsp. macadamia nuts or pine nuts
  • ½ cup (packed) fresh basil leaves
  • ¼ cup finely grated parmesan
  • ½ cup extra-virgin olive oil


  1. Preheat oven to 400°. Trim carrot tops, leaving some stems attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
  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.
  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 puree forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
  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.
  5. Note: The carrot tops from 1 bunch of carrots is enough to double this recipe. Use the extra pesto on bow-tie pasta and serve along-side the roasted carrots.