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Roasted Carrots with Carrot-Top Pesto

This is a beautiful side dish with vibrant flavours. Use the carrots' own greens to make a pesto to serve with it. I added a bit of mint and lemon to really make it pop. I used pine nuts, but you can use cashews or something similar, too.

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

Steps:

  1. Cut off the greens tops of the carrots. Place carrots in a large pan over high heat with enough water to cover the bottom. When water starts boiling, cover and simmer on low for about 8 minutes.
  2. While the carrots are cooking, 2 cups of the carrot greens in a food processor with the rest of the ingredients.
  3. Puree well, stopping once to scrape down the sides of the processor.
  4. Drain the water from the carrots, add a bit of oil and butter to the pan and roast carrots until a bit browned.
  5. Toss the carrots with the pesto and serve.

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September 21, 20200 found this helpful

Now that sounds (and looks) really delicious.Good enough for Christmas too!
Marg from England.

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September 21, 20200 found this helpful

Ooo a great idea for Christmastime! Enjoy, Marg! Lots of love to you and England-- we are transplants living in Cali! :)

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September 21, 20200 found this helpful

I adore carrots!! Giving this one to hubby to try. He will need to substitute sunflower seeds for the nut because of allergies. You have the most delish ideas!!! Thanks for sharing!!

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September 21, 20200 found this helpful

Oh yes, let us know if you try it with sunflower seeds and what's the outcome! :D Thank you!

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