Carrot Top Pesto with Oven Roasted Carrots

Name: Carrot Top Pesto with Oven Roasted Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 bunches of carrots (1 1/4 lbs.); 2 teaspoons olive oil; 1/4 teaspoon each: sea salt and pepper; 2 cups carrot top leaves (you can use some parsley if you don’t have enough); 1/3 cup salted toasted cashews; 1/3 cup mild flavored olive oil; 2 tablespoons freshly squeezed lemon juice; 1 garlic clove; 1/4 teaspoon each: sea salt and pepper

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : Kristen Stevens | The Endless Meal

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Carrot Top Pesto with Oven Roasted Carrots

Ingredients

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2 bunches of carrots (1 1/4 lbs.)2 teaspoons olive oil1/4 teaspoon each: sea salt and pepper2 cups carrot top leaves (you can use some parsley if you don’t have enough)1/3 cup salted toasted cashews1/3 cup mild flavored olive oil2 tablespoons freshly squeezed lemon juice1 garlic clove1/4 teaspoon each: sea salt and pepper

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Instructions

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Step 1

Preheat the oven to 425 degrees.

Step 2

Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes.

Step 3

Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.

Step 4

When the carrots are done cooking, toss them in 1/2 cup of the pesto and serve.

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