Roasted Carrots with Carrot Top Pesto
Did you know carrot tops are edible?
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Cooking tools:
- Food processor
- Microplane
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 3 bunches rainbow carrots, cut in half lengthwise
- 1 tablespoon 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
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