Roasted Carrots with Pistachio Pesto
For a tasty side dish, enjoy Roasted Carrots with Pistachio Pesto. A lovely flavor is achieved by roasting these carrots, and then topping them with this pesto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Serving platter
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Pepper mill
Ingredients
- 2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 & 1/3 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1/2 cup coarsely chopped roasted, salted pistachios, divided
- 2 cups (loosely packed) basil leaves, plus more for serving
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