Recipe: Roasted Carrots with Carrot Top Pesto

Last updated: August 9, 2021, at 9:26 a.m. PT

Originally published: August 3, 2021, at 11:29 a.m. PT

Roasted carrots on a sheet pan, with green pesto in a small bowl centered on the pan


  • 2 bunches carrots with greens
  • 3 tablespoons olive oil, divided
  • Salt and Pepper, to taste
  • ¼ cup shelled pistachios
  • 1 large clove garlic
  • 1 lemon, zested
  •  ½ lemon, juiced


  1. Preheat oven to 425 degrees F.
  2. Trim the stems from the carrots and set aside the greens.
  3. Slice carrots in half, lengthwise.
  4. Place carrots on a baking sheet and toss with 1 tablespoon olive oil and season with salt and pepper.
  5. Roast for 15-20 minutes – or until crisp tender.
  6. Meanwhile, place the pistachios, garlic, lemon zest, lemon juice, carrot greens and a pinch of salt and pepper in a food processor.
  7. Pulse several times, scraping the sides of the bowl as needed.
  8. Add two tablespoons of oil and process until it is not quite smooth.
  9. Loosen the pesto with 2 tablespoons of water if needed.
  10. Toss the roasted carrots with the desired amount of pesto.

Serves: 4

Category: Recipes