Roasted Carrots with Carrot-Top Pesto
Roasted Carrots with Carrot-Top Pesto
Ingredients
- 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
Instructions
- 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.
- 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 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.
- 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.
- 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.
- http://www.bonappetit.com/recipe/roasted-carrots-with-carrot-top-pesto