Roasted Broccoli and Carrots with Carrot Top Pesto Recipe | Trisha Yearwood
Make this Roasted Broccoli and Carrots with Carrot Top Pesto recipe tonight for a satisfying, flavor packed meal with simple ingredients. Try the full recipe.
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Ingredients
- 1 head broccoli, cut into florets
- 1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
- 3 cloves garlic, chopped
- 3 tablespoons olive oil
- 2 tablespoons sesame seeds
- Kosher salt
- freshly ground black pepper
- Carrot Top Pesto, recipe follows
- 1 1/4 cups carrot tops (from about 1 bunch of carrots)
- 3/4 cup fresh parsley leaves
- 1/4 cup roasted cashews
- 1 large clove garlic
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated Parmesan
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