Roasted carrots with carrot top pesto

Chef Andie Hubka
Cork & Fork, Indio

Pesto from carrot tops? Sure! Chef Andie Hubka says you can use any leafy green. “Carrot tops have a very basil-like flavor,” she says. “It’s a little bit more herbaceous, but very similar.” Bonus: You use the whole plant, so there’s minimal waste.

Ingredients

2 to 3 lb. whole organic baby carrots, peeled (reserve tops)
3/4 cup extra virgin olive oil, divided
Kosher salt and black pepper, to taste
1/2 cup fresh basil
1/4 cup grated Parmesan cheese
Zest and juice of 1 large lemon
3 cloves garlic
1 (4-oz.) package crumbled goat cheese
2 to 3 tbsp. finely chopped pistachio nutmeats

Instructions

Preheat oven to 425 degrees. Place carrots into a mixing bowl. Drizzle with 1/4 cup of the olive oil, then season to taste with salt and pepper. Use your hands to combine well. Spread carrots onto a parchment-lined baking sheet. Roast until soft and edges turn brown, about 30 minutes. Remove and allow to cool slightly.

Prepare pesto by combining carrot tops, remaining 1/2 cup olive oil, basil, Parmesan, lemon zest, lemon juice and garlic. Use an immersion blender or stand blender to puree pesto until liquified.

Scatter roasted carrots onto a large serving dish. Drizzle with some of the pesto and dot with goat cheese. Sprinkle with additional salt and pepper and some additional olive oil. Finish with a dusting of pistachios and serve immediately.

Serves 4 to 6