Roasted Rainbow Carrots with Carrot Top Pesto

Sometimes meat gets all of the saucy glory, but vegetables deserve to shine in their own right with some culinary accouterments, too.  You know that shrub you trim from your fresh carrots that go right in the trash?  It’s time to put those to good use here with this carrot top pesto.  Rainbow carrots are already so beautiful and flavorful.  This deep emerald green carrot pesto punches even more flavor and brilliance to this sexy little side dish (and ridiculously easy, I might add).

I consider this a great start to my new year’s resolution to have more fun this year per Connor’s resolution (see below).  I’ve also been KonMari’ing my house and thanking clothes for their service before donating them.  I live on the edge with the fun factor over here.

Okay, last thing I’ll say about these roasted carrots and pesto.  Pesto is not only healthy but it’s packed with so much flavor that can have a million different uses and last for a couple of meals.  I eat pesto plain with my dinner or lunch (I’ll just put a scoop of avocado pesto on my plate and use it as a dip), over fish or meat, toss in some pasta, or as a garnish for vegetables.  And it’s SO EASY to make because you just put a bunch of stuff in your food processor and push a button.  Done in 2 minutes flat.  If you’re into pesto like I am, check out this pea pesto that’s awesome with salmon or this traditional basil pesto that’s perfect for…well, anything.  I’ll share the recipe for my avocado pesto soon.  Stay tuned.

Active Time: 5 minutes

Total Time: 25 minutes

Yields: 4 servings


For carrots:

  • 2 pounds whole rainbow carrots, stems cut and peeled
  • 1 tablespoon olive oil
  • salt and pepper

For pesto:

  • 1/2 cup carrot top greens
  • 1/2 cup parsley
  • 1/3 cup pine nuts
  • 1/4 cup Parmesan cheese, grated (optional)
  • lemon juice from 1/2 lemon
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil

For garnish:

  • 2 tablespoons pine nuts, toasted
  • parsley, finely chopped


  1. Place carrots on baking sheet.  Rub with olive oil, salt and pepper.  Roast at 375 for 20 minutes.
  2. Meanwhile, combine all of the pesto ingredients except for olive oil in a food processor.  Process ingredients for a few seconds until all of the ingredients are well combined.  Slowly add olive oil until you reach your desired consistency.
  3. Once carrots are out of the oven, spread pesto over carrots and serve warm.  Scatter with toasted pine nuts and/or chopped parsley if your heart desires.

Love y’all!



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