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Roasted Carrots with Carrot-Top Pesto

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.
Author Ed Kenney

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

Instructions

  1. 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.
  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 purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.

Recipe Notes

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. Recipe by Ed Kenney of Town in Oahu HI Photograph by Cedric Angeles