Roasted Carrots with Carrot-Top Pesto - Vetri Community Partnership
Roasted carrots topped with a pesto made from carrot tops and basil for a flavorful and sustainable side dish.
Ingredients
- 3 bunches carrots with tops
- 2 tablespoon olive oil
- Salt and pepper to taste
- 2 cups loosely packed basil leaves
- 2 cups loosely packed carrot tops
- 4 cloves garlic, halved
- ¼ teaspoon kosher salt
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