Roasted Carrots with Carrot Top Pesto
A root to stalk recipe. Beautifully caramelized carrots tossed in colourful carrot top pesto. A waste free recipe, ensuring we use
everything this vegetable has to offer! You can use any nut; shelled pistachios, brazil, walnuts, almonds, even seeds like
pumpkin seeds. Just be sure to toast and cool them before using. Recipe adapted from: abeautifulplate.com
Roasted carrots
• 1 bunch of carrots with tops
(approx 500 grams)
• 1 tbsp olive oil
• salt + freshly ground black
pepper
Carrot top pesto
• ¼ cup toasted chosen nuts
(see intro)
• 1 large garlic clove
• 1 cup loosely packed carrot
top greens
• zest of 1 lemon
• 2 tablespoons lemon juice
• 2-3 tablespoons extra virgin
olive oil
• salt + freshly ground black
pepper
1. Heat oven to 220°C / gas mark 7
2. Trim the leafy tops from the carrots, leaving roughly ¼-inch stem attached. Set aside 1 packed cup of carrot tops, discard any tough or bruised leaves. Wash, then dry well.
3. Rinse and scrub the carrots. Pat dry and slice lengthwise in half. Place the carrot halves on a lined baking pan and toss with olive oil, salt, and freshly ground black pepper. Distribute the carrots evenly across the pan, setting them cut-side down and apart from one another.
4. Roast the carrots, flipping them halfway through, until they are caramelized and just fork tender, roughly 18 to 24 minutes. The total roasting time will depend on the thickness of your carrots.
5. Carrot Top Pesto: Combine the toasted nuts and garlic in a food processor and pulse until finely chopped. Add the carrot top leaves, lemon juice, lemon zest, a generous pinch of salt, and pepper. Pulse several times, scraping down the sides of the bowl with a rubber spatula as needed. Add the olive oil and roughly 2 tablespoons warm water – this helps thin the pesto to make it easier for tossing with the carrots – and process until mostly smooth. Season to taste.
6. Toss the roasted carrots with the carrot top pesto (you’ll have extra, see note) Serve warm or at room temperature.
Note: Transfer any leftover pesto to an airtight container, cover with a thin layer of
extra virgin olive oil, and cover. Refrigerate for 3 to 4 days or freeze for up to three
months. Thaw overnight in the fridge or at room temperature before using.