Ingredients:

  • 1 lb slender carrots with tops attached
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 cups packed carrot greens
  • 1/3 cup toasted pine nuts
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1/3 cup olive oil

Instructions:

  1. Preheat the oven to 425°F (220°C). Scrub the carrots and slice thick ones in half lengthwise to ensure even cooking.
  2. Toss the carrots on a large rimmed baking sheet with 1 tablespoon of olive oil, salt, and pepper. Roast for 20–24 minutes until the edges are mahogany-colored and tender.
  3. While carrots roast, pulse garlic and pine nuts in a food processor until a coarse paste forms.
  4. Add carrot greens and Parmesan cheese to the processor and process until a coarse purée forms.
  5. Slowly stream in 1/3 cup olive oil and lemon juice while the motor is running to emulsify the sauce. Season with salt and pepper to taste.
  6. Toss the hot roasted carrots gently in a bowl with the prepared pesto before serving.