Roasted Carrots with Carrot Top Pesto
These vibrant Roasted Carrots with Carrot Top Pesto epitomize root-to-stalk cooking. Carrot halves are roasted until tender and lightly caramelized then tossed, warm out of the oven, with a bright and flavorful carrot top pesto. This dish is simple to prepare, but is a lovely way to jazz up roasted carrots and take advantage of their leafy tops. The carrot top pesto is light, bright, and tasty enough to eat by the spoonful.NOTE: It is very important to seek out fresh, vibrant carrot top leaves (avoid and discard any bruised leaves or stems) for this recipe. A farmer’s market or local produce stand tends to sell the freshest and most flavorful carrots. Be sure to wash the leafy tops extremely well as they can be quite dirty and gritty.
Ingredients
Roasted Carrots:
- 1½ lbs (roughly 2 large bunches) carrots with fresh, leafy tops attached see preparation notes below
- 1-2 tablespoons (15-30 mL) extra virgin olive oil
- kosher salt + freshly ground black pepper
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 (30 mL) fresh lemon juice
- 2-3 tablespoons (30-45 mL) extra virgin olive oil
- kosher salt + 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.
- Trim the leafy tops from the carrots, leaving roughly ¼-inch stem attached to tops of each carrot. Pick through and set aside 1 packed cup of carrot tops (leaves along with small tender stems!), discarding any tough or bruised leaves and stems. Wash in a salad spinner several times to remove any dirt and grit, then dry well. Set aside a few leaves for garnishing. NOTE: This quantity yields a generous amount of pesto. Feel free to double or triple the recipe if you have leftovers and wish to use them.
- Rinse and scrub the carrots well. Pat the carrots dry with a clean kitchen towel and slice lengthwise in half. Place the carrot halves on the lined half sheet pan and toss with extra virgin olive oil, kosher salt, and freshly ground black pepper. Distribute the carrots evenly across the pan, setting them cut-side down and apart from one another.
- Roast the carrots, flipping them halfway through, until they are caramelized and just fork tender, roughly 18 to 24 minutes. The total roasting time will depend on the thickness of your carrots, so watch carefully.
- Prepare the Carrot Top Pesto: As the carrots are roasting, prepare the carrot top pesto. Combine the toasted pistachios and garlic in the bowl of a large food processor and pulse until finely chopped. Add the carrot top leaves, lemon juice, lemon zest, a generous pinch of kosher salt, and freshly ground black pepper. Pulse several times, scraping down the sides of the bowl with a rubber spatula as needed. Add the olive oil and roughly 2 tablespoons warm water - this helps thin the pesto to make it easier for tossing with the carrots - and process until mostly smooth. Season to taste with salt and pepper.
- Toss the still-warm roasted carrots with the carrot top pesto (you’ll have extra pesto, which can be stored in an airtight-container in the fridge or frozen and thawed later). Place roasted carrots on a platter and garnish with the reserved carrot top leaves and additional chopped pistachios. Serve warm or at room temperature.
How to Store Carrot Top Pesto:
- Transfer pesto to an airtight container, cover with a thin layer of extra virgin olive oil, and cover. Refrigerate for 3 to 4 days or freeze for up to three months. Thaw overnight in the fridge or at room temperature before using.
Serving: 1serving, Calories: 159kcal, Carbohydrates: 17g, Protein: 2g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Sodium: 303mg, Fiber: 6g, Sugar: 6g