Roasted Carrots with Carrot-Top Pesto and Burrata | Saveur

Name: Roasted Carrots with Carrot-Top Pesto and Burrata | Saveur
Ingredients: 1 cup plus 2 tbsp. extra-virgin olive oil; 1 1 ⁄ 2 lb. small carrots with green tops (2 carrots peeled, remaining carrots scrubbed and trimmed, leaving 1" green tops, leaves and tender stems reserved); 2 1 ⁄ 2 tsp. flake sea salt, such as Maldon; 3 tbsp. unsalted butter; 4 cloves garlic (3 unpeeled and lightly crushed, 1 peeled); 1 ⁄ 2 cup packed basil leaves; 1 ⁄ 2 cup walnuts; 1 ⁄ 4 cup grated parmesan, plus more for garnish; 8 oz. burrata or fresh mozzarella, drained; 2 1 ⁄ 2 tbsp. fresh lemon juice

www.saveur.com

Put your carrot tops to good use by turning them into pesto—then drizzle it atop pan-roasted carrots and creamy burrata. It's what Chef April Bloomfield calls "top-to-tail vegetable cooking."

View Original

Share this recipe:

Ingredients

1 cup plus 2 tbsp. extra-virgin olive oil
1 1⁄2 lb. small carrots with green tops (2 carrots peeled, remaining carrots scrubbed and trimmed, leaving 1" green tops, leaves and tender stems reserved)
2 1⁄2 tsp. flake sea salt, such as Maldon
3 tbsp. unsalted butter
4 cloves garlic (3 unpeeled and lightly crushed, 1 peeled)
1⁄2 cup packed basil leaves
1⁄2 cup walnuts
1⁄4 cup grated parmesan, plus more for garnish
8 oz. burrata or fresh mozzarella, drained
2 1⁄2 tbsp. fresh lemon juice