3-Ingredient Roasted Carrots with Pistachio Pesto
Ingredients
Servings
- 907 g young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops
- 120 ml plus 2 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 120 ml coarsely chopped roasted, salted pistachios, divided
- 480 ml (loosely packed) basil leaves, plus more for serving
Instructions
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Preheat oven to 205 °C. 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.
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Meanwhile, pulse 60 ml pistachios in a food processor until a coarse paste forms. Add carrot tops and 480 ml basil. Pulse until a coarse purée forms. Add remaining 120 ml oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
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Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 60 ml pistachios.
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Notes
Source https://www.epicurious.com/recipes/food/views/3-ingredient-roasted-carrots-with-pistachio-pesto epicurious.com
Imported from Mela.
