carrot top pesto


This pesto is delish swirled into veggie soups or on pasta - slurp! If you want to only make the pesto, skip down to #4.

If you want to add spaghetti squash to the party, here’s how to roast one.

ingredients:

  • 3 pounds small carrots with tops (any color)
  • 2 tablespoons vegetable oil
  • Kosher salt, freshly ground pepper
  • 1 garlic clove
  • ⅓  cup walnuts
  • 1/3 cup nutritional yeast
  • 1/2 cup extra-virgin olive oil

directions:

  1. Preheat oven to 400°.
  2. rim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside.
  3. 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.
  4. Pulse garlic and nuts in a food processor until a coarse paste forms. Add nooch and reserved carrot tops; process until chunky. Add olive oil and pulse until combined; season with salt and pepper.
  5. Serve carrots with pesto.