Carrot Top Pesto
INGREDIENTS
Makes 1 cup pesto
For the roasted carrots
1 bunch carrots
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
For the pesto
2 cups carrot tops, chopped
1 cup basil
½ cup walnuts, toasted
½ cup grated vegetarian parmesan cheese
½ cup olive oil
1 clove garlic, peeled
¼ teaspoon salt
½ lemon juice
PREPARATION
# Preheat the oven to 400ºF/200ºC.
# Trim carrot tops and set aside. Using the back of a knife, gently peel the carrot skin.
# In a pan, coat the carrots with olive oil and season with salt and pepper. Roast in the oven for 20-30 minutes or until tender.
# In the bowl of a food processor, add all the pesto ingredients and pulse until smooth.
# Serve roasted carrots with pesto. Pesto can also be used for pasta, caprese and more! Refrigerate for up to 4 days.
# Enjoy!