Cashew Carrot Top Pesto with Roasted Carrots
Stop throwing away your carrot tops! You are missing out on the most delicious cheesy cashew carrot top pesto which pairs perfectly with roasted carrots.
Servings: 4 servings
Calories: 353kcal
Ingredients
Pesto
- 1/4 cup toasted cashews
- 1 garlic clove
- 1 cup loosely packed carrot tops
- 1/4 cup fresh parsley
- 1/4 cup grated pecorino Romano cheese or Parmigiano Reggiano
- 1/8 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 6 tbsp olive oil
Carrots
- 2 large bunches of carrots trimmed and cut into 2” pieces
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Pesto
- Preheat oven to 350° spread cashews out, in a single layer, on a sheet tray. Roast in oven for 5 minutes, toss, continue roasting for 2 more minutes. Set aside
- In the bowl of a food processor pulse cashews and garlic until they resemble sand. Add carrot tops, parsley, cheese, salt and pepper. Pulse until smooth and well combined. Drizzle in olive oil and continue pulsing until well combined. If pesto becomes stiff and collects together like a large ball add more olive oil or a splash of vegetable stock.
Carrots
- Preheat oven to 350.
- Toss carrots with olive oil and spices. Spread out in a single layer on a baking sheet. Roast in oven for 20 minutes, tossing once during cooking.
- Remove from oven, toss with pesto.
Nutrition
Calories: 353kcal | Carbohydrates: 14g | Protein: 6g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 464mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5580IU | Vitamin C: 53.7mg | Calcium: 287mg | Iron: 6.3mg
