Name: Roasted Carrots with Carrot-Top Pesto
Yield: 8 Servings
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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Cedric Angeles

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

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