For this recipe, you’ve got to prepare the
pesto in advance.
Here’s how to prepare the carrot-top pesto puree. To start with add 3
tablespoons of either macadamia nuts or pine nuts (as per your
preference) and one clove of garlic into a blender and begin mixing. It
should form a thick rough paste.
Then you add half a cup of fresh basil leaves, the two cups of reserved
carrot tops and finally a quarter cup of finely grated Parmesan. Throw
in half a cup of extra virgin olive oil at the end to finish off your
pesto.
After this, you’re going to need to roast about 3 pounds of whole
carrots. You can cut off the carrot tops and reserve about 2 cups full
of them for the pesto and save the rest for later. Let no portion of the
vegetable go to waste!
Roast the carrots at about 400°, for about 25-35 minutes and keep
turning the carrots over until they are a crispy golden brown. Let them
sit and cool (for at least 15 minutes) while you get out the pesto,
which has to be made at least a day ahead.
Then serve your home-made pesto with the crispy roasted carrots!
