Roasted Carrots with Tarragon Carrot Top Pesto
These roasted carrots are topped with carrot top pesto, which is a great way to use carrot tops!
- 1 bunch carrots
- 2 cups carrot tops
- 1 cup fresh tarragon
- 1/4 cup pine nuts
- 2 garlic cloves
- 3 tbsp olive oil
- 3 tbsp water or more
Preheat oven to 450°.
Place carrots on a baking sheet, then drizzle them with a little olive oil (approx. 2 tbsp) and sprinkle them with a pinch of salt.
Roast carrots for 30 minutes, or until carrots are done to your liking.
While carrots are roasting, make the pesto. Add all ingredients to a food processor and pulse until everything is combined. You may have to scrape down the sides of your food processor a couple times in order for everything to mix. Also, if you have trouble getting it to mix, add more water 1 tbsp at a time.
Once carrots are done, place them on a plate or your serving dish, top them with the pesto and enjoy!