Carrot Top Pesto

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! CARROT TOP PESTO Makes 1 cup pesto Roasted Carrots 1 bunch carrots 1 tablespoon olive oil Salt, to taste Pepper, to taste Carrot Top Pesto 2 cups carrot tops, chopped 1 cup basil ½ cup walnuts, toasted ½ cup grated vegetarian parmesan cheese ½ cup olive oil 1 clove garlic, peeled ¼ teaspoon salt ½ lemon juice PREPARATION Preheat the oven to 400ºF/200ºC. Trim carrot tops and set aside. Using the back of a knife, gently peel the carrot skin. In a pan, coat the carrots with olive oil and season with salt and pepper. Roast in the oven for 20-30 minutes or until tender. In the bowl of a food processor, add all the pesto ingredients and pulse until smooth. Serve roasted carrots with pesto. Pesto can also be used for pasta, caprese and more! Refrigerate for up to 4 days. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/18947 MUSIC Licensed via Audio Network
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