roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

3 pounds small carrots with tops (any color) 

2 tablespoons vegetable oil 

Kosher salt, freshly ground pepper 

1 garlic clove 

3 tablespoons macadamia nuts or pine nuts 

1/2 cup (packed) fresh basil leaves 

1/4 cup finely grated Parmesan 

1/2 cup extra-virgin olive oil

Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use. Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.