Description
A vibrant and flavorful recipe featuring roasted carrots paired with fresh, nutty carrot top pesto made from carrot greens, pistachios, and lemon, perfect as a warm side dish or light main.
Ingredients
Scale
Roasted Carrots
- 1½ lbs carrots with fresh, leafy tops attached (roughly 2 large bunches)
- 1–2 tablespoons extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Carrot Top Pesto
- ¼ cup shelled toasted pistachios plus more for garnishing
- 1 large garlic clove
- 1 cup loosely packed carrot top greens
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2–3 tablespoons extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Roasted Carrots: Preheat the oven to 425°F (220°C) with a rack in the center position.
- Prep Carrots and Tops: Trim the leafy tops from the carrots, leaving roughly ¼-inch stem attached to each carrot. Pick through and set aside 1 packed cup of carrot tops, washing them thoroughly in a salad spinner to remove dirt. Dry well and reserve some leaves for garnishing.
- Prepare Carrots for Roasting: Rinse and scrub the carrots well. Pat dry with a towel and slice lengthwise in half. Place them cut-side down on a lined half sheet pan. Toss with olive oil, kosher salt, and freshly ground black pepper, spreading them evenly apart.
- Roast the Carrots: Roast in the oven for 18 to 24 minutes, flipping halfway through, until caramelized and just fork tender. Watch carefully depending on carrot thickness.
- Make the Carrot Top Pesto: While carrots roast, pulse toasted pistachios and garlic in a food processor until finely chopped. Add carrot tops, lemon juice, zest, salt, and pepper; pulse several times, scraping sides. Add olive oil and roughly 2 tablespoons warm water to thin the pesto. Process until mostly smooth and season to taste.
- Toss and Serve: Toss the warm roasted carrots with the carrot top pesto. Place on a platter and garnish with reserved carrot top leaves and extra chopped pistachios. Serve warm or at room temperature.
Notes
- To store carrot top pesto, transfer it to an airtight container, cover with a thin layer of olive oil, and refrigerate for 3 to 4 days.
- For longer storage, freeze pesto for up to three months. Thaw overnight in the fridge or at room temperature before use.
- Double or triple the pesto recipe if you have extra carrot tops and want to use leftovers.
- If carrot tops are unavailable, substitute with fresh parsley or basil, though flavor will differ.
- Adjust roasting time depending on carrot size to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
