Roasted Carrots with Carrot-Top Pesto


  • 1 large bunch of small carrots with tops
  • 2 tablespoons olive 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


  • Preheat oven to 400°.
  • Trim carrot tops, leaving some stem attached.
  • Toss carrots and 2 tablespoons olive 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 carrot tops; process until a coarse puree 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

Source: Bon Appetit

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