Time: 25 min.
Complexity: easily
Servings: 4

After trimming the tops from young carrots, don't throw them away. Instead, make a delicious pesto with mint, Parmesan, garlic, and olive oil. Pour it over roasted carrots and enjoy the combination of rich, herby sauce and sweet vegetables.

Ingredients:

• 2 bunches of carrots
• 1 cup carrot tops
• 1/4 cup olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

carrot, pesto sauce, Parmesan cheese, hazelnuts, lemon juice, mint

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Preparation:

Step 1
• Slice 2 bunches of carrots; chop 1 cup of carrot tops. Toss the carrots with olive oil, salt, and black pepper. Bake at 425°F (220°C), stirring once, until tender, 20 minutes.
Step 2
• Place the basil leaves (or 1 cup chopped basil) in a blender with 1/4 cup olive oil, grated Parmesan and mint leaves, 1 clove garlic and 1 tablespoon lemon juice; season with salt and blend until smooth.
Step 3
• Drizzle the roasted carrots with pesto sauce and sprinkle with chopped hazelnuts.

Votes: 2