Rainbow Carrots w/ Carrot Top Pesto

Lately, I've been obsessing over rainbow carrots. This no-waste recipe is the perfect way to enjoy their vibrant flavors & colors and turn their leafy greens into a delicious topping!

Since my small gardening space does not allow for a compost set-up, I struggle to utilize the waste from my homegrown produce. Most leafy greens from root vegetables like carrots are edible, but they don't taste the best on their own. Creating flavorful pestos using those leftover leafy greens is a great way to ensure they aren't going to waste and taste amazing, too!

These rainbow carrots w/ carrot top pesto are a must-try, no-waste recipe that is easy and so delicious!

Rainbow Carrots w/ Carrot Top Pesto

Ingredients

• 1 bunch of rainbow carrots + carrot tops

• 1 big handful of basil

• 1/4 cup pine nuts

• 1/4-1/2 cup avocado oil (depending on the consistency you want)

• Juice of 1/2-1 lemon (depending on the acidity of the lemon variety you use)

• Salt, to taste

Instructions

1. Preheat oven to 425°F.

2. Drizzle rainbow carrots with avocado oil and season with salt & pepper. Roast in the oven for 25-35 minutes until golden brown and softened (roast time will depend on the thickness of the carrots).

3. Mix up your pesto in either a mortar and pestle or a food processor/blender. Add carrot tops, basil, pine nuts, lemon juice, and avocado oil and mix well until a nice pesto forms. The consistency will be a little less liquid than traditional pesto (due to the carrot tops), but it’s the perfect texture to add to the carrots.

4. Taste the pesto, and adjust the flavors with more lemon or basil, or the consistency with more oil. Add salt and pepper to taste.

5. Top the roasted carrots with the carrot top pesto, and serve more on the side for dipping.