Plant Oriented Cooking

RECIPE: Roasted Carrots with Carrot Tops Pesto

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For the Roasted Carrots:

  • 16 medium freshly-harvested local carrots with their tops
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the Carrot Top Pesto:

  • 2 cups tightly-packed carrot tops (blanched for 30 seconds and drained)
  • 1 cup olive oil
  • 2 large cloves garlic
  • 1/2 tsp salt
  • 1/3 cup raw sunflower seeds
  • 1/2 cup freshly-grated parmesan
  • 1 Tbsp lemon juice


  1. Preheat oven to 400°.
  2. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
  3. 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.
  4. 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.
  5. Serve carrots with pesto.




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