Whole Roasted Rainbow Carrots with Carrot Top Pesto | Pacific Foods®
Roast whole carrots until tender in a flavorful broth, enhanced with carrot top leaves for a burst of freshness—perfectly crispy on the outside, soft on the inside.
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 www.pacificfoods.com.
Ingredients
- 2 pounds rainbow carrot (about 2 bunches), with greens attached
- 2 tablespoons olive oil or avocado oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup Pacific Foods® Organic Vegetable Broth
- 2 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/2 cup fresh basil leaves
- 1/4 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- 4 tablespoons lemon juice
- 1 pinch crushed red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
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