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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Top Pesto and Carrots Recipe

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This recipe for Carrot Top Pesto and Carrots is from Hedi's Special Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS
2 bunches of carrots (1 1/4 lbs.)
2 teaspoons olive oil
1/4 teaspoon each: sea salt and pepper

FOR THE PESTO:
2 cups carrot top leaves (you can use some parsley if you don't have enough)
1/3 cup salted toasted cashews
1/3 cup mild flavored olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove
1/4 teaspoon each: sea salt and pepper
Directions:
Directions:
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.

 

 

 

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