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Roasted Carrots with Carrot-Top Pesto

The lacy and delicate leaves of carrots are edible, tender and fragrant – so why throw them out! Use them to create a delicious nutty pesto that you can drizzle over some sweet roasted carrots.

Carrot tops contain six times the vitamin C of the root, are rich in vitamin K which is completely lacking in the root, and are a great source of potassium – it is this high level of potassium which can make the greens taste slightly bitter. Because of this, carrots tops are best used in small quantities like as a garnish, sprinkled in a salad, or like what we’ve done by creating a pesto.

Carrot tops are tender and delicious, however for some people they don’t agree with them. The tops contain nitrates, and like all greens, alkaloids. So for those who are sensitive to potatoes, eggplants, and other nightshade plants, you may want to avoid eating carrot tops.

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Peel carrots, reserving greens. Cut in half lengthwise, toss with oil and seasonings and place on a parchment lined baking sheet or in a stone baking dish. Bake at 400°F for 30-40 minutes, or until tender and lightly golden on the bottom.

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For pesto, in a food processor combine all ingredients but the oil and salt. Pulse until coarsely chopped.
With machine running, add 1/3 cup of the oil and until pesto is finely chopped and well blended. To thin it out, add in more oil or some water until you get your desired consistency.

CarrotTopPesto1

Roasted Carrots with Carrot-Top Pesto

Marla Hingley
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 1 cup

Ingredients
  

  • 6-8 large carrots with tops
  • 1 Tbsp oliveoil
  • Salt and pepper

Pesto

  • 1 cup chopped walnuts toasted (4oz)
  • 3 oz carrot tops chopped
  • 2 oz arugula
  • 2 cloves garlic
  • 2-3 Tbsp lemon juice to taste
  • 1/3-3/4 cup olive oil
  • Salt to taste

Instructions
 

  • Peel carrots, reserving greens. Cut in half lengthwise, toss with oil and seasonings and place on a parchment lined baking sheet or in a clay baking dish. Bake at 400°F for 30-40 minutes, or until tender and lightly golden on the bottom.
  • Toast walnuts in a dry skillet over medium-high heat, tossing often until fragrant and just starting to brown, about 5 minutes. Set aside to cool.
  • For pesto, in a food processor combine the toasted walnuts and remaining ingredients except for the oil and salt. Pulse until coarsely chopped.
  • With machine running, add 1/3 cup of the oil and until pesto is finely chopped and well blended. To thin it out, add in more oil or some water until you get your desired consistency.
  • Season to taste with salt and add more lemon juice if needed. Drizzle (or toss) over hot roasted carrots.

Notes

Freeze any extra pesto for later!
Tried this recipe?Let us know how it was!
See also
Black Sesame Asparagus

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Keto-Friendly Recipe

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4 Comments

  1. One last question! I have a sensitivity to nuts. Is there something else I can use besides the walnuts to make the pesto? Thanks!!

  2. To replace the texture, I would try hemp hearts. You can find them in health food stores, and in some organic sections of grocery stores. They are tender, yet firm and don’t impart any weird flavor (very neutral). After you’ve pureed together the other ingredients, just stir in some hemp hearts until you get the texture you like. Let me know how it turns out!

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