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Roasted Rainbow Carrots with Carrot Top Pesto

Roasted Rainbow Carrots with Carrot Top Pesto
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Ingredients

For carrots

2 pounds whole rainbow carrots with green tops, peeled

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

For pesto

1 garlic clove, peeled

1/2 cup carrot top leaves

1/3 cup parsley leaves

3 tablespoons sunflower seeds

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/3 cup olive oil

For serving

1/4 cup chopped salted and roasted pistachios

1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees F.

Trim the tops off the carrots and reserve the greens for the pesto. Place the carrots on a sheet pan and toss with olive oil, salt and pepper. Arrange them in a single layer. Roast for 30-35 minutes until the carrots are tender and browning at the edges.

For the pesto, finely chop the garlic in a food processor. Add the carrot top leaves, parsley, sunflower seeds, lemon juice, salt and pepper, and process into a paste. While the food processor is running, pour the olive oil in a fine stream through the feeder tube until the pesto is smooth.

Arrange the carrots on a serving platter. Top with pesto, pistachios and parsley.