Roasted carrots with carrot top pesto

Ingredients:

• 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

Directions:

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!