Multicolored heirloom carrots offer more interest and texture than the standard orange variety from the grocery store. The pesto in this beautiful dish gives oft-neglected carrot greens a rightful place on the table.
Published: July 27, 2016
Ingredients
8 medium purple carrots
8 medium yellow carrots
8 medium orange carrots
¼ cup extra-virgin olive oil
1 tablespoon coarse sea salt
Directions
Preheat oven to 350˚F. Arrange carrots on baking sheet. Drizzle with olive oil and sprinkle with salt. Bake 40 minutes. Serves 12.
Carrot-Top Pesto Ingredients
4 ounces Parmigiano-Reggiano cheese cubed
2 tablespoons pistachios, shelled
Carrot greens from 24 carrots, washed and patted dry
½ teaspoon fine sea salt
½ teaspoon coarse black pepper
¼ cup extra-virgin olive oil
Carrot-Top Pesto Directions
Place cheese into food processor and pulse until coarsely grated. Add pistachios and pulse a few more times. Add carrot greens, salt and pepper. Run processor, while drizzling in olive oil until well combined.
