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!  

PRINT FOR YOUR RECIPE BOOK

PIN FOR LATER