Roasted Carrots with Carrot Top Pesto | Nourishing Meals®

Ingredients

• Carrots 3 bunches rainbow carrots cut in half lengthwise
• 1 tablespoons avocado oil
• ½ teaspoons kosher salt
• 2 cups carrot top greens roughly chopped
• ¾ cups extra virgin olive oil
• ½ cups finely grated parmesan cheese (plus more for garnish)
• ½ cups chopped raw walnuts divided
• 2 cloves garlic roughly chopped
• 2 tablespoons freshly squeezed lemon juice (about half a lemon)
• ¼ teaspoons kosher salt
• ¼ teaspoons freshly ground black pepper