Heirloom Carrots with Carrot-Top Pesto

Heirloom Carrots with Carrot-Top Pesto
Photo by Mikkel Vang / Styling by John Bjostad

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.

  • 8 medium purple carrots
  • 8 medium yellow carrots
  • 8 medium orange carrots
  • ÂĽ cup extra-virgin olive oil
  • 1 tablespoon coarse sea salt

Preheat oven to 350ËšF. 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
  • ÂĽ 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.

Published on July 27, 2016