3-Ingredient Roasted Carrots with Pistachio Pesto | view more Recipe

3-Ingredient Roasted Carrots with Pistachio Pesto

  • '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'

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