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Roasted Carrots with Carrot Top Pesto

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Total Time

50 m

Prep 25 m

Cook 25 m

Yield

4 servings

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Total Time

50 m

Prep 25 m

Cook 25 m

Yield
  • Yields: 4 servings
Ingredients

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  • 1 bunch(s) carrots with bright green tops
  • 1 tbsp(s) olive oil, melted coconut oil, or melted ghee
  • sea salt, to taste
  • 2 medium garlic cloves, minced
  • 1/3 cup(s) shelled pistachios, (from ⅔ cup Natural Grocers bulk roasted salted pistachios)
  • 1/2 cup(s) olive oil
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Directions
  1. Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
  2. Trim the greens from the carrots, leaving about an inch of green attached to the carrots. Scrub the carrots and cut each one in half lengthwise. In a large bowl, toss the carrots with the ghee or oil and sprinkle with sea salt to taste. Spread the carrots out on the parchment-lined baking sheet and roast for 20 minutes.
  3. Make the pesto while the carrots roast. Remove and discard the thicker stems from the carrot tops. Wash and dry the delicate leaves (this is easily done in a salad spinner).
  4. Add the carrot greens to the bowl of a food processor and process until they are chopped. Add the garlic and ¼ cup of the pistachios and process until uniformly chopped. With the motor running, slowly add the olive oil and process until you have a uniform consistency and all of the oil has been added. You may need to stop and scrape down the sides once or twice during this process. Set the pesto aside.
  5. After 20 minutes of roasting, flip the carrots and roast for 5 more minutes.
  6. Coarsely chop the remaining pistachios and set aside.
  7. To serve, pile the roasted carrots onto a serving platter, spread half of the pesto over the carrots and sprinkle the chopped pistachios over the top. Serve with the extra pesto on the side if desired.
Source: Heather Pratt

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