The Pioneer Woman Tasty Kitchen
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Carrot Top Pesto and Roasted Carrots

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Level: Easy

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Description

Use the whole plant. You bought it, use it!

Ingredients

  • FOR THE PESTO:
  • 3 cups Carrot Tops, Leaves And Stems
  • 1 cup Fresh Parsley Leaves And Stems
  • ¼ cups Grated Parmesan Cheese
  • ½ cups Toasted Pecan Halves Or Pieces
  • 3 cloves Garlic
  • 1 whole Lemon, Juiced
  • Salt To Taste
  • ½ cups Olive Oil, Plus More If Needed
  • FOR THE ROASTED CARROTS:
  • 4 whole Large Carrots, Cut Into Bite-sized Chunks
  • Olive Oil
  • Salt

Preparation

Combine pesto ingredients in the bowl of a food processor. Blend until very smooth, about 5 minutes. If the mixture is thick, stream in more olive oil to smooth and thin it out. Taste, and sprinkle in more salt to your taste.

To roast carrots, preheat oven to 375ºF. Arrange carrots on a baking sheet and drizzle with olive oil. Sprinkle with salt. Roast carrots for 30–40 minutes until soft and browned at the edges. Serve with the pesto.

Other uses for pesto include mixing with hot pasta, spooning over fish, or spreading on bread for an appetizer. Enjoy!

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