Roasted Carrots with Carrot Top-Pistachio Pesto

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Carrot top leafy greens, loosely packed
  • 1 1/2 lbs Carrots with, fresh
  • 1 Garlic clove, large
  • 1 Lemon, Zest of

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 1/8 tsp Kosher salt
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pistachios

Found on abeautifulplate.com

Ingredients

• 1.5 lbs (2 large bunches) carrots with fresh, green tops attached
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon kosher salt
• freshly ground black pepper
• 1/4 cup shelled pistachios, plus a few for garnishing
• 1 large peeled garlic clove
• 1 cup loosely packed carrot top leafy greens
• zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• kosher salt
• freshly ground black pepper

Directions

• Preheat the oven to 425 degrees Fahrenheit with a rack in the center position. Trim the stems from the carrots, leaving roughly ¼-inch stem attached. Set aside 1 packed cup of carrot top leaves for the pesto, discarding any tough or bruised leaves and stems. Save a few additional carrot leaves for garnish. Rinse and scrub the carrots well. Pat the carrots dry with a clean kitchen towel or paper towels and carefully slice in half lengthwise. Place the carrot halves on the sheet and toss with olive oil, salt, and pepper. Distribute the carrots evenly across the sheet pan, leaving space between them. Roast the carrots, flipping them halfway through, until they are caramelized and just fork tender, roughly 18 to 24 minutes depending on the thickness of your carrots. As the carrots are roasting, prepare the carrot top-pistachio pesto. Rinse and dry the carrot top greens to remove any grit and dirt. Pulse the pistachios and garlic in the bowl of a food processor. Add the carrot stems, lemon juice, lemon zest, pinch of kosher salt, and freshly ground black pepper. Pulse several times, scraping down the sides of the bowl with a rubber spatula as needed. Add the olive oil and two tablespoons warm water (this will help thin the pesto to make it easier for tossing!) and process until mostly smooth. Season to taste with salt and pepper. Toss the still-warm roasted carrots with carrot-top pesto (youll have some extra pesto, which can be stored in an airtight-container in the fridge!). Serve on a platter and garnish with carrot top leaves and chopped pistachios. Serve warm or at room temperature.