Roasted Carrots With Carrot-Top Pesto
A deliciously vibrant and flavorful dish featuring roasted carrots paired with a fragrant carrot top pesto. The carrots are tender and golden brown from roasting, while the pesto is a harmonious blend of basil, garlic, nuts, and Parmesan cheese. Together, they create a delightful and fresh combination that is sure to impress your taste buds. Enjoy the unique and earthy flavors in this simple yet elegant recipe!
— Constant Cookbook
Ingredients
- 3 small carrots with tops (any color)
- 2 vegetable oil
- Kosher salt, freshly ground pepper
- 1 garlic clove
- 3 macadamia nuts or pine nuts
- 1/2 (packed) fresh basil leaves
- 1/4 finely grated Parmesan
- 1/2 extra-virgin olive oil
Instructions
- Preheat oven to 400°. Trim carrot tops, leaving some stem 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, 25â35 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 purÃe 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.
Yield
8 servings
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