Carrot Top Pesto on Roasted Rainbow Carrots
If you're in the mood for some serious carrot love, try our carrot top pesto on rainbow roasted carrots!
Servings 4
Ingredients
- 8-12 medium rainbow carrots
- 1/2 cup olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup carrot greens, well washed and roughly chopped
- 1/2 cup basil leaves, roughly chopped
- 1/2 cup flat-leaf parsley, roughly chopped
- 1/2 cup grated parmesan
- 1/4 cup salted pepitas
- 2 tablespoons finely chopped yellow or red onion
- 1 1/2 tablespoons lemon juice
Instructions
- Preheat oven to 400 degrees.
- Fit a large, rimmed sheet pan with parchment.
- Peel and trim the carrots.
- Toss the carrots with 2 tablespoons olive oil, and season with 1 teaspoon salt and pepper.
- Roast the carrots for 20-30 minutes, or until fork tender. Reserve.
- Place the carrot greens, remaining salt and pepper, basil, parsley, parmesan, pepitas, onion, and lemon juice in a mini-food processor or blender.
- Process until roughly chopped.
- Add in olive oil, and process until smooth.
- Spoon pesto over roasted carrots.
- Serve carrots warm or at room temperature.