Note to self: outdoor farmers markets in the middle of a South Florida summer are brutal. The heat actually turned out to be a great motivator to not dilly-dally, something I tend to do far too often. Before nearly dropping dead from the humidity I managed to find the most gorgeous locally grown red carrots with shades of yellow and orange on the inside. They had these massive tops on them that seemed too abundant to just toss to the side. The farmer I purchased them from mentioned he once heard of someone making a pesto with the greens which immediately inspired me. There is just something so exciting about turning things we typically view as non-edibles into something delicious.
1 large bunch of carrots with tops
2 tablespoons of olive oil, for roasting
1/4 cup basil, packed
3 tablespoons raw macadamia nuts
1/4 cup nutritional yeast
1 garlic clove
1/2 cup olive oil, for pesto
Salt and pepper, to taste
*I left a little bit of the tops on the carrots to make the dish appear more rustic but the tops became brittle in the oven so I suggest just removing the tops completely.
*That myth about carrot tops being toxic? Debunked.
Preheat the oven to 375°F.
Wash the carrots, remove and reserve the tops. Cut the carrots into even segments.
Prepare a baking dish by spraying it with non stick cooking spray. Toss the carrots in the oil set aside for roasting and bake until fork tender, about 25 minutes.
In the meantime, make the pesto: add 1 1/4 cups of reserved carrot tops to the food processor along with the basil, macadamia nuts, nutritional yeast and garlic. Blend the ingredients together while slowly drizzling in the olive oil until well combined. Taste, adding salt to your liking.
Once the carrots are done cooking arrange them on a dish and spoon the pesto over top, serve warm.
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