Ingredients

The following ingredients have 4 Servings
  • 1 ½ lb. carrots with leafy green tops; tops removed and carrots halved lengthwise if they are large (about 2 bunches)
  • 2 tsp.  avocado oil or olive oil
  • 1 lemon, halved
  • Pinch of salt and pepper
  • 1 cup carrot top greens, tough stems removed (or 2 cups carrot top greens if not using parsley)
  • 1 cup fresh parsley, tough stems removed
  • 1 clove garlic, peeled
  • 3 Tbsp. pine nuts, preferably toasted
  • Pinch of black pepper
  • Salt to taste
  • Juice of ½ lemon (about 1 ½ Tbsp)
  • ¼ cup + 2 Tbsp. olive oil or avocado oil (we prefer olive oil for more flavor)

Instruction

  • Preheat oven to 400℉.
  • Place the carrots on a large rimmed baking sheet lined with parchment or a silicone baking mat. Toss with oil and sprinkle with salt and pepper. Arrange carrots in a single layer and place lemons, cut side down, on the baking sheet with the carrots.
  • Roast in a preheated oven for 30-35  minutes or until carrots are tender and lightly browned.
  • While carrots are roasting, place all ingredients, except olive oil in the bowl of a food processor or blender. 
  • With the food processor (or blender) running, slowly pour in the olive oil. 
  • Stop and scrape down the sides as needed, processing until the mixture resembles pesto. If the mixture is too dry, add additional olive oil, 1 teaspoon at a time, until the desired consistency is reached. 
  • Taste and season with additional salt and pepper as needed. 
  • Transfer roasted carrots to a serving dish or plate, drizzle with pesto and serve with roasted lemon halves*.