Ingredients:
Carrots:
3 lbs. small carrots with tops (any color)
2 T. olive oil
Salt & pepper, to taste
Pesto:
1-2 garlic cloves
3-4 T. crushed macadamia nuts or pine nuts
2 cups (loosely packed) carrot top leaves
½ cup (packed) fresh basil leaves
About 1/3 cup freshly grated Parmesan
½ cup olive oil
Salt & pepper, to taste
Preheat oven to 400. Separate carrots from tops. Scrub carrots (or peel) and lay out on a sheet pan. Drizzle with 2 T. olive oil and season with salt and pepper. Roast in oven, tossing occasionally until carrots are golden brown and tender, 25-35 minutes.
Meanwhile, make the pesto: Wash carrot tops in a large bowl of cold water, spin dry and coarsely chop. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, carrot tops and Parmesan, and pulse a few times. Add olive oil while running until a puree forms. Season to taste with salt and pepper. Serve carrots with pesto on the side or dolloped on top.
Serves 6-8 as a side dish.
Chef’s Notes: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface of pesto to keep air out and refrigerate.
