Roasted carrots with carrot top pesto


  • 1 bunch carrots
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 garlic clove
  • 3 TBSP pine nuts, walnuts or pecans
  • 2 cups carrot tops
  • 1/2 cup (packed) fresh parsley or basil leaves
  • 1/4 cup finely grated Parmesan
  • 1/2 cup extra-virgin olive oil


Prepare the pesto:

  1. Pulse garlic, nuts until coarse paste forms.
  2. Add parsley (or basil), cheese and carrot tops until until blended.
  3. Add olive oil and pulse until combined and a good “pesto” consistency.

Prepare the carrots:

  1. Preheat oven to 400°.
  2. Trim carrot tops, leaving some stem attached.
  3. Measure out 2 cups carrot tops and set aside
  4. Toss carrots and oil on a rimmed baking sheet; season with salt and pepper.
  5. Roast, tossing occasionally, 25–35 minutes.
  6. Coat with pesto and serve!