Roasted Carrots with Pesto
- 2 bunches carrots with greens or 1 cup basil
- 1/4 cup olive oil
- grated parmesan
- mint leaves
- 1 garlic clove
- 1 tbsp lemon juice
- salt & pepper
- hazelnuts or pinenuts
Adapted from foodnetwork.com
Slice 2 bunches carrots (with greens); chop 1 cup of the greens.
Toss the carrots with olive oil, salt and pepper.
Roast at 425 degrees F, tossing once, until tender, 20 minutes.
Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated
parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt.
Top the carrots with the pesto and chopped hazelnuts.