Carrot Top Pesto With Roasted Carrots

One of the added benefits of eating literally whole foods is that you cut down on food waste. Those billowy carrot tops don’t need to be tossed in the garbage or in the compost, rather, they can be swirled with some olive oil, garlic and parmesan and made into a quick pesto. While this recipe is delicious on top of roasted carrots, it’s also a great to accompany pasta or sandwiches.

Carrot Top Pesto & Roasted Carrots

For the Pesto

1 bunch carrot tops washed and sliced lengthwise

2 cloves garlic

1/2 cup extra virgin olive oil

1/2 cup loosely packed fresh basil leaves

1/4 cup grated parmesan

1/4 cup raw pistachios, pine nuts or walnuts (I used pistachios here to keep with the green theme)

Salt and pepper to taste

For the Roasted Carrots

1 bunch peeled and washed carrots,

Olive oil

Salt and pepper

1/2 cup water, divided

Directions: Place carrot tops, garlic, olive oil, basil, parmesan and nuts in a food processor. Pulse a few times and then stream in olive oil. Set aside. For the roasted carrots, preheat oven to 400 degrees. Place carrots into a roasting pan and drizzle with olive oil, salt, pepper and half of the water. Cook for 30 minutes or until carrots are tender. If needed, add the remaining amount of water, if carrots are browning too quickly. To serve, spoon pesto on top of carrots and enjoy!

Other uses for pesto: Add a dollop onto grilled bread, pasta, or other roasted vegetables like tomatoes and eggplant.

For the garlic yogurt recipe, click here

Photography by Alison Engstrom