Carrot Top Pesto & Oven Roasted Carrots

Some of us have been taught to discard the carrot tops or compost them, but today we are thrilled to share a recipe with you that allows you to use the entire veggie, tops and all! Check out how to make this ZERO-WASTE pesto. It is vibrant colored and so perfect for roast carrots, with eggs, slathered on sandwiches, or tossed with pasta.

Ingredients

Produce

• 2 cups Carrot top

• 2 bunches Carrots

• 1 Garlic clove

Condiments

• 2 tbsp Lemon juice, freshly squeezed

Oils & Vinegars

• 2 tsp Olive oil

• 1/3 cup Olive oil, mild-flavored

Nuts & Seeds

• 1/3 cup Cashews, salted toasted

Instructions

• Preheat the oven to 425 degrees.

• Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes.

• Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.

• When the carrots are done cooking, toss them in 1/2 cup of the pesto and serve.

Thank you to theendlessmeal for this recipe