- 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
| Prep Time | 20 minutes |
| Cook Time | 25-35 minutes |
| Servings |
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Ingredients
- 1 bunch carrots with tops
- 2 tbsp extra virgin olive oil
- 1 tsp Celtic Kosher Sea Salt
- 1 garlic clove minced
- 3 tbsp macadamia or pine nuts
- 1/2 cup packed fresh basil leaves
- 1/4 cup parmesan
- 1/2 cup extra virgin olive oil
Ingredients
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Instructions
- Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside.
- 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 purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
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