Roasted Carrots with Carrot-Top Pesto

Name: Roasted Carrots with Carrot-Top Pesto
Yield: 8 Servings
Ingredients: 3 pounds small carrots with tops (any color); 2 tablespoons vegetable oil; Kosher salt, freshly ground pepper; 1 garlic clove; 3 tablespoons macadamia nuts or pine nuts; 1/2 cup (packed) fresh basil leaves; 1/4 cup finely grated Parmesan; 1/2 cup extra-virgin olive oil

Ed Kenney of Town in Oahu HI8 ServingsSource

carrot macadamia nut pine nut basil parmesan side gluten-free vegetarian do not show on encore

Ingredients

3 pounds small carrots with tops (any color)

2 tablespoons vegetable oil

Kosher salt, freshly ground pepper

1 garlic clove

3 tablespoons macadamia nuts or pine nuts

1/2 cup (packed) fresh basil leaves

1/4 cup finely grated Parmesan

1/2 cup extra-virgin olive oil

Method

Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.

Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.

Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.

DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.