Roasted Carrots with Carrot-Top Pesto

Name: Roasted Carrots with Carrot-Top Pesto
Ingredients: 3 pounds small carrots with tops (any color); 2 tablespoons vegetable oil; Kosher salt, freshly ground pepper; 1 garlic clove; 3 tablespoons macadamia nuts or pine nuts; 1/2 cup (packed) fresh basil leaves; 1/4 cup finely grated Parmesan; 1/2 cup extra-virgin olive oil

Roasted Carrots with Carrot-Top Pesto was pinched from <a href="http://www.epicurious.com/recipes/food/views/roasted-carrots-with-carrot-top-pesto-51175100" target="_blank">www.epicurious.com.</a>

"This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself...."

INGREDIENTS

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3 pounds small carrots with tops (any color)

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2 tablespoons vegetable oil

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Kosher salt, freshly ground pepper

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1 garlic clove

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3 tablespoons macadamia nuts or pine nuts

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1/2 cup (packed) fresh basil leaves

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1/4 cup finely grated Parmesan

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1/2 cup extra-virgin olive oil

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