For a few Saturdays in a row, I’ve watched people flock to the carrots in the vegetable booth at our neighborhood farmers’ market — brilliant orange specimens, stubby, with a ton a fresh leafy greens attached. So this weekend, I bought them too. It was the perfect opportunity to make the carrot top pesto I’d seen in a Bon Appetit recipe, which I’ve adapted here.
1-2 lbs carrots with tops, trimmed and peeled
1 lb russet potatoes, partially peeled (about 2 large)
1/4 cup plus 2 tbsp olive oil
1/4 cup (packed) fresh basil
1/4 cup (packed) fresh parsley
1 garlic clove, minced
1/4 cup grated Parmesan cheese
Preheat oven to 450 degrees. Move a rack to the top third of the oven.
Cut the potatoes into half-inch slices. If your carrots are skinny, cut into 2- to 3-inch chunks; if they are fat, cut on the diagonal into half-inch slices. Toss in 2 tbsp olive oil and spread out in an even layer on a baking sheet.
Roast until the carrots and potatoes are tender and browned, about 30-40 minutes.
In a food processor, combine 1 cup (packed) of the carrot tops (leaves and tender stems only), basil, parsley, garlic, Parmesan and 1/4 cup olive oil. Pulse until you have a coarse puree. Season with salt and pepper.
Let the carrots and potatoes cool slightly, then toss with the pesto and serve.
Pictured: Glasbake Vegetable Medley J2024 Rectangular Baking Dish, Pyrex Spring Blossom 043 Oval Casserole