Roasted Carrots with Carrot Top Pesto

 

Although carrot tops are not commonly used in many cultures, they are healthy and delicious, making them a great addition to your meals. Enjoy this wonderful dish and benefit from beta-carotene, dietary fiber, and essential minerals.

Ingredients for the Pesto 

 

Carrot tops and stems – 4 cups (washed and roughly chopped) 

Basil – A bunch of leaves 

Walnuts – ½ cup (toasted) 

Garlic – 1 clove (halved lengthwise) 

Sea salt – 1 tsp

Olive oil – ½ cup (extra virgin) 

Parmesan cheese – 30 g (grated) 

 

Ingredients for the Carrots 

 Small carrots – 20 (well-washed, tops and stems removed, save for pesto) 

Olive oil – 2 tbsp (extra virgin) 

Salt – 1 tsp 

Pesto – 3 tablespoons (prepared earlier) 

Lemon – ½ lemon 

Bread – 1 loaf (optional, for serving) 

Mozzarella cheese – 120 g (optional, for serving)

 

Instructions for the Pesto 

Place the carrot tops and basil leaves into a food processor and pulse once. 

Add the walnuts, Parmesan cheese, garlic, and salt. 

Pulse again briefly. Blend continuously while gradually adding the olive oil through the feed tube. 

Pause occasionally to scrape down the sides of the processor bowl. 

Taste and adjust seasoning as needed.

Instructions for the Carrots 

 

Preheat the oven to 260°C (500°F) and position the baking rack in the center. 

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until hot. 

Spread the carrots in a single layer in the skillet. If needed, use two skillets to avoid overcrowding. 

Toss the carrots with the hot oil and sprinkle 1 teaspoon of salt evenly over them. 

Cook the carrots, turning occasionally, until lightly browned, about 6–8 minutes. 

Once the carrots have a golden-brown color, transfer the skillet to the oven. 

Roast for 8–12 minutes, stirring occasionally, until tender and caramelized. 

Remove the skillet from the oven and let the carrots cool slightly. 

Drizzle 3 tablespoons of the prepared pesto over the roasted carrots and gently toss. 

Arrange the carrots on a serving plate. Optionally, add mozzarella cheese and spoon additional pesto over the top. 

Garnish with leftover carrot tops and stems, squeeze lemon juice over the dish, and drizzle with olive oil and a sprinkle of salt if desired. 

Serve with bread and enjoy!

 

 

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