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Lilly’s Table

 
 
© Lillys-Table.com Photo of Roasted Carrots & Carrot Top Pesto
 

Tags: Gluten-Free Low-Glycemic nuts Vegan Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Roasted Carrots & Carrot Top Pesto

 

Yup- those greens that hang off the top of a gorgeous bunch of carrots, aren’t just for tossing away anymore. Blend them into a pesto and toss with their orange roasted roots.

If you are not so daring, you can make (or even buy) plain ol’ pesto, but why when the luscious slightly bitter greens are waiting for you.

Ingredients

  • 1 bunch carrot, with greens attached
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • 1 clove garlic, small
  • ¼ cup grated parmesan cheese, or more nuts instead for dairy free
  • ¼ cup pine nuts, or walnuts or almonds instead
  • ½ lemon, juiced

Serving Size: 2 People

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Preparation Instructions

Preheat oven to 375.

Remove the greens. Wash the carrots well. Peel if desired. Cut the carrots on a diagonal, about 1/4 inch thick slices. Toss lightly with a splash of the olive oil and pinch of the salt. Spread on a baking sheet and roast for 12-18 minutes until tender and slightly golden on the edges.

Meanwhile, make the pesto:
Rinse the greens well and shake dry. Pull off any stiff stems of the greens. In a food processor, place the garlic, cheese, nuts, and greens. Pulse until paste like drizzling in the olive oil as you go. Season with the remaining salt.

Toss the pesto and roasted carrots together. Serve.