2poundswhole rainbow carrotsstems cut and peeled1 tablespoon olive oilsalt and pepper
For the carrot top pesto:
½cupcarrot top greens½ cup parsley⅓ cup pine nuts¼ cup Parmesan cheesegrated (optional)lemon juice from ½ lemon1 garlic clove½ tsp salt¼ tsp black pepper¼ cup olive oil
pine nuts, toasted (optional for garnish)
parsley, finely chopped (optional for garnish)
Place carrots on baking sheet. Rub with olive oil, salt and pepper. Roast at 375 for 20 minutes.
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.
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.