Carrot top pesto and roast carrots
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Serves 2
Prep: 15 mins
Cook: 35 mins
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Use carrot greens to make a fresh and simple pesto. Drizzled over roast carrots, be sure to add some goat's cheese for a lovely and effortless vegetarian dish.
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Try our carrot top pesto with roast carrots then check out our classic pesto, carrot salad, roast carrots and parsnips and more carrot recipes.
How to store carrot pesto: The leftover pesto keeps for five days in the fridge.
Ingredients
Nutrition
-
3 tbsp extra virgin olive oil
plus a drizzle
-
500g small carrots
with tops
-
50g brazil nuts or macadamia nuts
-
20g parmesan
-
1 small garlic clove
peeled
-
½ lemon
juiced
-
30g soft rindless goat’s cheese
-
sea salt flakes
to serve
Nutrition: per serving
- kcal376
- fat27.4g
- saturates7.9g
- carbs19.2g
- sugars17.7g
- fibre10.5g
- protein8.1g
- salt0.5g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Remove the tops from the carrots and set aside. Scrub the carrots well but no need to peel. Tip into a baking tray and drizzle over 1 tbsp of the oil and some seasoning. Toss well and roast for 30-35 mins or until the carrots are tender when pierced with a knife and are lightly golden and wrinkled.
-
step 2
Meanwhile, wash and dry the carrot tops - remove the fronts from the stems and discard any tough stalks. Tip into a blender with the nuts, parmesan, garlic and a squeeze of lemon juice. Season well and blend to a coarse paste. Add 2 tbsp of oil and blend again to make a thick pesto, taste and add more lemon juice, if you like. Add a splash of water if you prefer it looser.
-
step 3
Transfer the carrots to a serving platter and spoon over some of the pesto (you won´t need it all - about half). Top the carrots with little crumbles of the goat´s cheese. Drizzle with a little more olive oil and a pinch of sea salt flakes to serve.
Discover more delicious carrot recipes.
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