Roasted Carrots with Carrot Top Pesto

Recently, we got a bunch of Nantes Rainbow carrots in our CSA box. This particular bunch included a gorgeous set of carrot greens on top. More often than not, when you buy carrots in the grocery store, the green tops have already been removed. That's too bad because you can use those greens. They are not, as you might think, bitter, harsh, or grassy but they are mild and have a unique flavor--and they really are edible.

These particular carrot tops were such a lush, verdant green that we looked up how they could be used and I found this recipe and used it as a starting point.

So don't just compost those carrot greens. Use them raw mixed into salads. Or make the pesto recipe and below and once frozen, I have added a cube to soup stock and weekend breakfast eggs.

Carrot Top Pesto

Make pesto up to one day ahead. Freeze leftovers in ice cube trays and store in the freezer for other uses.

• Garlic, 2-3 cloves, minced
• Pine nuts, 3 tablespoons (macadamia nuts can be substituted)
• Basil leaves, 1/2 cup packed (about 12-20 leaves depending on size)
• Carrot tops, leaves removed from stems, cleaned
• Parmesan cheese, 1/4 cup
• Olive oil, 1/2 cup or more to desired consistency
• Salt and pepper, to taste

Directions:

• Mince garlic into food processor
• Add nuts, basil, carrot tops, cheese, and basil and pulse until coarsely chopped
• Slowly add olive oil and process to desired consistency
• Salt and pepper to taste
• Continue to process to taste

Roasted Carrots with Carrot Top Pesto

• Carrots, 1 large bunch (with greens)
• Carrot top pesto (see above)
• Salt and pepper, to taste

Directions:

• Preheat oven to 400 degrees
• Clean and peel carrots (cut thicker carrots into halves)
• Toss with olive oil on a baking sheet (parchment paper optional)
• Coat with salt and pepper
• Roast, turning occasionally, until carrots have some browning (25 - 35 minutes)
• Remove from oven and let cool slightly
• Mix roasted carrots and some pesto (to desired coating) and serve
• Optional: add some finishing salt before serving