Roasted Carrots with Carrot Top Pesto

Marisa Dooley (author) Nov 24, 2020
Roasted Carrots with Carrot Top Pesto
Easy Recipe
Prep Time
15 minutes
Cook Time
35 minutes

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. 



3 bunches rainbow carrots cut in half lengthwise
1 tablespoons avocado oil
½ teaspoons kosher salt


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