Ingredients:

  • 1  lb  small carrots with tops (any color; variety preferred)
  • 2  lb  mixture of other root veg, including parsnips, beets, turnips, etc.
  • 2  tablespoon  vegetable oil
  •   Kosher salt
  •   Freshly ground pepper
  • 1   Garlic clove
  • 3  tablespoon  Cane River pecans, chopped
  • 1/2  cup  (packed) fresh basil leaves
  • 1/4  cup  finely grated Parmesan (can be removed to make vegan)
  • 1/2  cup  extra-virgin olive oil
  • 1   Zest of 1 lemon
  • 1/4  teaspoon  Cumin
  •   Pinch of red chile flakes
  •   Salt and pepper to taste

Directions:

Preheat oven to 400 degrees. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops, and set aside; reserve any remaining carrot tops.

Toss veggies and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 15-25 minutes. Let cool.

For pesto, pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan and reserved carrot tops; process until a coarse puree forms. Add olive oil, and pulse until combined; season with salt and pepper.

Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Veggies can be roasted 4 hours ahead. Let stand at room temperature.

This Site Uses Cookies! (Not the Yummy Kind.)

We use tracking cookies to provide a better experience for you. These cookies allow us to personalize content and collect browsing data that helps improve our web pages. The information we collect from your visit is securely stored and never shared.

Agree
{**}