Work it like Mardi Gras, these tops got to GO! But hold up! Don’t throw them away! You can do sooo many things with carrot tops. Don’t be disrespecting the root, the farmers who cultivated it, and the hands who transported it by tossing it. There is nutritional value and culinary exploration to be had with carrot tops. This is an entirely untraditional pesto made from the contents of my scarce pantry. I am fully aware that your Italian great grandmother is rolling in her grave. So fight me then. I’m tryna live out here. Let’s get this bread, cause it goes with this pesto.
Roasted Carrots with Carrot Greens Pesto
INGREDIENTS
- Carrots with the greens on
- 3 tbsp butter
- 4 sprigs of fresh rosemary
- Garlic Salt to taste
- 15 large leaves of basil
- 6 roasted pecans
- 4 stems of carrot greens
- 6 tbsp of olive oil
- 2 tbsp of crushed garlic
Serves: 4 Prep Time: 20 min
DIRECTIONS
- Wash carrots and cut the stems.
- Wrap carrots (with skin on, don’t waste them janks!) in foil with the butter and rosemary. Bake in oven at 375 F for 20 minutes. Carrots should be able to poke through with a fork, but should not be mushy! Finish the carrots by brushing with butter and garlic salt to taste before serving.
- In a food processor, combine the carrot greens, basil, pecans, olive oil, an crushed garlic. Keep processing until texture is silky. Add more olive oil if needed and salt to taste.
- Dip carrots in pesto!
Note: Pesto normally is made with Parmesan/Pecorino cheese. This is a lighter version. If you have it in your pantry, add 2 tbsp! I added the pesto inside my croissant rolls with mozzarella and magic happened. Try matching it up with your meals this week!
Femme.fire 