Roasted Carrots with Carrot Top Pesto

Carrot Top Pesto

Ingredients for roasted carrots:

2 pounds carrots, any color

2 Tablespoons Extra-virgin olive oil

Salt and pepper, to taste

Cooking instructions:

Preheat oven to 400⁰ F

1.       Wash carrots thoroughly.  Trim and save tops for making the pesto sauce.

2.       Peel carrots and cut diagonally into pieces 1-inch thick.

3.       Add to a bowl and coat with Extra-virgin olive oil.

4.       Put on a rimmed baking sheet and season with salt and pepper.

5.       Bake for 20-25 minutes.

6.       Remove from oven and allow to stand for 5 minutes.

7.       Top roasted carrots with 3 Tablespoons pesto and toss to evenly coat the slices.

Ingredients for pesto: Either make the pesto while carrots are roasting or the day before. If so, refrigerate with a light layer of olive oil to preserve the pesto’s color.

1 cup packed with carrot top greens with tough stems removed

1 cup packed with fresh spinach leaves with tough stems removed. (Fresh basil or mint also work well.)

2 small garlic cloves, roughly chopped

½ cup hazelnuts

Zest of one small lemon

Pinch sea salt

¼ teaspoon freshly ground black pepper

½ cup Extra-virgin olive oil 

Cooking instructions:

Preheat oven to 350 ⁰ F

1.       Rinse the carrots tops and other green (spinach, mint, or basil) thoroughly to get rid of any dirt.  Remove any damaged parts. Spin dry.

2.       Roast hazelnuts in the oven for 7-10 minutes. Remove and place in a towel to rub off any excess skin. Allow to cool for 10 minutes.

3.       Add greens, roasted nuts, salt, and pepper to food processes fitted with a steel blade.

4.       Pulse several times.  Scrap down the sides with a spatula.

5.       With the processor running, slowly add olive oil. Pulse until smooth.

6.       Taste and adjust with salt and pepper. 

Makes: 6 servings

Wine suggestion:  Unoaked Chardonnay, Sauvignon Blanc, semi-dry Riesling, Orvieto, dry Rosé, or a light red such as Barbaresco or Beaujolais.