Did you know carrot tops are edible? In fact they can add a lot of flavor and nutrition to your table! If carrots with tops still attached are unavailable, parsley can be substituted. This dish has a beautiful presentation already, but to enhance it, you can leave a half an inch of the carrot top on each carrot before roasting. If your carrots are uneven in size, you can leave some whole or cut them in half or quarters lengthwise to keep them all roughly the same diameter for even cooking.
Ingredients
Carrots
3 bunches
rainbow carrots
cut in half lengthwise
1 tablespoons
avocado oil
½ teaspoons
kosher salt
Pesto
2 cups
carrot top greens
roughly chopped
¾ cups
extra virgin olive oil
½ cups
finely grated
parmesan cheese
(plus more for garnish)
½ cups
chopped
raw walnuts
divided
2 cloves
garlic
roughly chopped
2 tablespoons
freshly squeezed
lemon juice
(about half a lemon)
¼ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
