Roasted Carrots with Carrot Top Pesto
My mom rescued a bunny that we names Rocket (Rocky for short). She loves basil, and inspired me to make these carrots with carrot top pesto! As a reward she got a piece of basil and a piece of carrot, and we got an amazing side dish! So bright, easy and delicious - and a bonus that it’s low waste! Don’t throw out those carrot tops - they add so much flavor to this pesto!
Ingredients.
1 Large Bunch of Carrots (with the tops!)
Salt, Pepper, Cayenne Pepper, and Garlic Powder
1.5 Tbs Olive Oil
Carrot Top Pesto
Tops of your carrots +
1/2 Cup Basil
1/2 Cup Raw Walnuts (or Pine Nuts)
Zest and Juice of 1/2 Lemon
2 Garlic Cloves, Chopped
Up to 1/4 Cup Olive Oil, depending on the strength of your blender
Salt and Pepper to Taste
Method.
Step 1.
Pre-heat oven to 425. Clean your carrots, removing the stems and storing them right in your blender or food processor.
Step 2.
Peel your carrots and cut them into planks. Place on a lined baking sheet.
Step 3.
Drizzle with olive oil, toss with the seasonings listed below, and roast for 25-30 minutes, flipping half-way. They are ready then they’re fork tender and crispy on the edges.
Step 4.
In your food processor or belnder add all of the remaining pesto ingredients in with your carrot tops and blend until it’s a beautiful bright pesto! I needed the full 1/4 cup of olive oil in my blender, but a food processor would likely require less.
Step 5.
Top your roasted carrots with the pesto and enjoy!
Don’t forget to save a few basil leaves for your bunny! :)