====== Roasted Carrots with Carrot-Top Pesto ======
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===== Ingredients =====
  * 3 pounds small carrots with tops (any color)
  * 2 tablespoons vegetable oil
  * Kosher salt, freshly ground pepper
  * 1 garlic clove
  * 3 tablespoons macadamia nuts or pine nuts
  * 1/2 cup (packed) fresh basil leaves
  * 1/4 cup finely grated Parmesan
  * 1/2 cup extra-virgin olive oil
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 8
  * [[http://edibleportland.com/2012/09/carrot-top-pesto/|Source]]


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===== Directions =====
  - Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
  - Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
  - Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
  - DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.

{{tag>carrot pesto pine_nuts parmesan}}
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