3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO

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3-Ingredient Roasted Carrots with Pistachio Pesto image

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

Provided by Molly Baz

Categories     Carrot     Pistachio     Basil     Side     Roast     Sauce     Spring     3-Ingredient Recipes     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 6

2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1/2 cup coarsely chopped roasted, salted pistachios, divided
2 cups (loosely packed) basil leaves, plus more for serving

Steps:

  • Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
  • Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
  • Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

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