Roasted Carrots with Carrot Top Pesto

I am inspired and thrilled every time I go to the garden and pull something fresh! This week it was carrots. For the longest time I didn’t know you can also eat the tops! Read on to see how to make this yummy and nutritious recipe!

I planted these purple carrots back in early march. I was not sure they would grow but soon they did and look how beautiful! The tops of the carrots are paced with nutrients and vitamins. I hate to see anything go to waste and when I learned they can be used tomato pesto i was hooked.

The carrot tops have a very similar taste to parsley.

RECIPE

Roasted Carrots with Carrot Top Pesto

INGREDIENTS

FOR THE CARROTS

7-8 Carrots with the green tops

1 Tbs olive oil

Salt to taste

1 Tbs Italian Seasoning

1/2 Tbs smoked paprika

1/2 Tbs dried basil

1/2 Tbs raw honey

FOR THE PESTO

About 3 cups of carrot top greens, chopped with the long stems discarded.

1/2 cup basil leaves

4 Tbs olive oil ( more or less depending on what consistency you like.)

1/4 cup raw cashews

1/2 Tbs slt

3 cloves of garlic

3-4 mild jalapeño slices ( if you want more heat use medium or hot)

1 Tbs nutritional yeast

DIRECTIONS

FOR THE CARROTS

Preheat oven to 425
Wash and slice into even pieces
In a large bowl toss with olive oil, seasonings, and salt
Place on large cookie sheet in a single layer.
Drizzle with honey
Cook for about 30 minutes until roasted and tender.

FOR THE PESTO

In a food processor place greens, 1/2 the olive oils, cashews, salt, garlic cloves, nutritional yeast, and jalapeño.
Blend well.
Slowly add the rest of the olive oil ( If desired) While blending until pesto is smooth.
Season with more garlic or jalapeños if desired.
Makes approximately 4 servings. Serve together or enjoy separately!