Roasted Carrots with Carrot Top Pesto
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Vibrant Roasted Carrots with Carrot Top Pesto epitomize root-to-stalk cooking. Carrot halves are roasted until tender and lightly caramelized then tossed, warm out of the oven, with a bright and flavorful carrot top pesto.
In order to make this dish, you’ll need carrot bunches with fresh leafy greens attached. No bagged carrots for this preparation, please.
I love this dish because it reduces waste by using the entire vegetable. It is a fun and fantastic way to incorporate nutritious carrot tops into your cooking repertoire.
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Why You’ll Love This Recipe:
- Easy, Yet Fancy-ish – this dish is simple to prepare, but is a lovely way to jazz up roasted carrots and take advantage of their leafy tops. The carrot top pesto is light, bright, and tasty enough to eat by the spoonful.
- Low Waste – carrot tops are similar to parsley in appearance, texture, and versatility. They have an earthy and sweet carrot-like flavor. Sounds quite obvious, I know, but worth emphasizing! If you’ve never used carrot greens, this recipe is a great starting point.
- Crowd-Friendly – unlike traditional basil pesto or arugula pesto, this carrot top pesto doesn’t contain cheese, which makes this dish naturally gluten and dairy free. It would make a lovely addition to a holiday or potluck dinner table.
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Carrot Top Pesto Ingredients:
- SHELLED PISTACHIOS: add richness and complement roasted carrots extremely well. I recommend toasting the pistachios to bring out additional flavor.
- GARLIC: for that signature punch.
- LEAFY CARROT TOPS: it is very important to seek out fresh, vibrant carrot top leaves (avoid and discard any bruised leaves or stems) for this recipe. A farmer’s market or local produce stand tends to sell the freshest and most flavorful carrots. Be sure to wash the leafy tops extremely well as they can be quite dirty and gritty. Carrot tops don’t store well for extended periods in the fridge, so I recommend preparing the carrot top pesto in advance if needed. See storage instructions below.
- LEMON: we’ll use both freshly grated zest and juice! I love the brightness and punch of acid they lend to the sweet roasted carrots.
- OLIVE OIL: use a high-quality extra virgin olive oil for best flavor.
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How to Make Carrot Top Pesto
- Prep the Carrot Tops: Trim the leafy tops from the carrots, leaving roughly ¼-inch stem attached to tops of each carrot. Pick through and set aside 1 packed cup of carrot tops (leaves along with small tender stems!), discarding any tough or bruised leaves and stems. Wash in a salad spinner several times to remove any dirt and grit, then dry well. Set aside a few leaves for garnishing. NOTE: This quantity yields a generous amount of pesto. Feel free to double or triple the recipe if you have leftovers and wish to use them.
- Combine the pistachios and garlic in the bowl of a large food processor. Pulse until finely chopped. Add the carrot tops, lemon zest and juice, a large pinch of kosher salt, and freshly ground black pepper. Pulse several times, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the olive oil and roughly 2 tablespoons warm water – this helps thin the pesto to make it easier for tossing – and process until mostly smooth. Season to taste with salt and pepper.
How to Store Carrot Top Pesto:
Transfer pesto to an airtight container, cover with a thin layer of extra virgin olive oil, and cover. Refrigerate for 3 to 4 days or freeze for up to three months. Thaw overnight in the fridge or at room temperature before using.
How to Serve:
This carrot side dish would be a great pairing to grilled or roasted meat or seafood. Leftover carrot top pesto can be used as a spread or dip, tossed with pasta or hearty grains, or served on top of seafood, meat, or other vegetables.
More Vegetable Side Dish Recipes:
If you enjoyed this dish, try these other flavorful vegetable side dish recipes next.
Prepared with heavy cream, this Gruyère Leek Quiche boasts an exceptionally tender custard and a flaky all-butter crust.
This recipe utilizes a classic French custard ratio of 1 egg to ½ cup heavy cream (there’s no skimping here!). To ensure success, we’re starting with a prebaked quiche crust (we recommend using this quiche crust recipe) and baking the custard at a low temperature. Proteins (such as eggs) cooked at a low temperature will be more tender and retain more fat and moisture than proteins cooked quickly at a high temperature.
For an ideal pairing, serve this quiche with a leafy green salad tossed with a bright and acidic vinaigrette.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
Welcome!
Hi, I’m Laura! I’m a professionally trained chef. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread. Here you’ll find flavor-forward, approachable recipes and tips to help you become a more confident cook!
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