Roasted Carrots with Carrot Top Pesto - alive magazine
“Food is such a tangible way to connect,” says Jennifer Lloyd-Karr. “When Haidee is in the kitchen and talking about beets or fennel from the farm…
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.alive.com.
Cooking tools:
- Food processor
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
Ingredients
- 2 lbs (1 kg) carrots (with tops)
- 2 cups (500 mL) carrot tops
- 1/2 cup (125 mL) + 2 Tbsp (30 mL) extra-virgin olive oil
- 1/2 cup (125 mL) packed grated Parmigiano-Reggiano
- Juice of 1/2 lemon
- 1 tsp (5 mL) + pinch salt
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