Saturday, July 8, 2017

Roasted Carrots with Carrot Top Pesto

Source: bonappetit.com, Ed Kenney in Oahu HI, July 2013

Ingredients

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

Directions

Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.

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 pur├če 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.

No comments:

Post a Comment

Purchase a Share Now!

Join Our Mailing List

Email:

Facebook Fan

Our Newsletters

Looking for recipes?