Do you ever feel sad when you have to cut off the top of new carrots and throw it away?
Well, I have a solution for that. I discovered that the top of the carrots could be used to make a delicious pesto!
You use the best part of the top to make the pesto, and it’s marvelous.
You can serve it along with the carrots raw or after a good slow roast in the oven.
I know it’s a bit early for most places to have carrots with the top still attached, but they will be here soon, and we need to be prepared!
So, keep an eye out for those beautiful new carrots with the green top still attached, and give this recipe a try.
You won’t be disappointed!
Slow Roasted Carrots
- 1 bundle carrots with top
- 1 tbsp olive oil
- 1 tbsp honey
- Salt and pepper
- 1 head little cauliflower
- The green soft top from the carrots
- 50 g kale or spinach
- 1 spring onion
- 30 g almonds salty or roasted
- 125 ml olive oil
- 30 g parmesan
- Juice and zest from 1 organic lemon
- 1 tsp salt
- Fresh pepper
- Preheat oven to 150ºC / 300 ºF. Remove the green top from the carrots, and leave about 1-2 cm on the carrot. Scrub the carrot in cold water. Place carrots in a baking tray, rub them in oil, honey, salt and pepper. Bake the carrots in the oven for 45-60 min, until tender.
- Grab the carrot top and gently nip of all the light green fury parts, leave the harder and dark green parts. Rinse in cold water. Rinse the spring onion, remove top and bottom and chop. Place all ingredients in a blender and pulse until you have a chunky pesto. Season to taste.
- Rinse the cauliflower and chop into smaller pieces. Steam them for 5 min and remove from the heat. Let them cool a bit before you toss them with 3-4 Tbsp of pesto.
- Serve everything together as a vegetarian summer meal, or grill a pieces of fish or meat and enjoy it all together.