• 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


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.