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
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon coarse sea salt

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.

Published on July 27, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net

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