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Monday, June 24

Roasted carrots with carrot-top pesto

Carrots, small with tops
3 pounds
Vegetable oil
2 tablespoons
Salt, kosher

Pepper, freshly ground

1 clove
Pine nuts
3 tablespoons
Basil leaves
½ cup
Parmesan, finely grated
¼ cup
Olive oil, extra-virgin
½ cup
  1. Preheat the oven to 400°F.
  2. Trim carrot tops, leaving ½-inch of stem remaining.
  3. Measure 2 cups of carrot tops, and set aside (reserve any remaining tops for another use).
  4. Toss carrots with vegetable oil on a rimmed baking sheet.
  5. Season with salt and pepper.
  6. Roast, tossing occasionally, until carrots are golden brown, about 25 to 35 minutes; let cool.
  7. In a food processor, pulse garlic and pine nuts until a coarse paste forms.
  8. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms.
  9. Pulse in olive oil, and season with salt and pepper.
Recipe from Bon Appétit, July 2013

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