Roasted Carrots with Carrot Top Pesto

Eat the whole carrot – tops, too! Roast the roots, then mix the greens into an herby pesto drizzle.

Ingredients

For the Roasted Carrots:

• Whole carrots, peeled and halved
• Olive oil
• Salt
• Pepper

For the Herb Pesto:

• ¼ cup chopped cilantro or parsley
• ¼ cup chopped carrot tops
• 3 tablespoons chopped roasted salted almonds
• Juice of 1 small lemon
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Peel and cut carrots in half. Drizzle with olive oil, salt and pepper. Roast for 25-30 minutes or until tender and ends are charred.
3. In a small bowl, combine chopped cilantro or parsley, chopped carrot tops, chopped almonds, lemon juice, salt, and pepper.
   Stir until evenly mixed.
4. Drizzle the pesto over the warm roasted carrots and serve immediately.