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Epicurious

3-Ingredient Roasted Carrots With Pistachio Pesto

By Molly Baz

4.4

(8)

Roasted Carrots With Pistachio Pesto
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

Cooks' Note

If your carrots don't have tops, substitute 1 additional cup basil leaves.

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 servings

Ingredients

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

Preparation

  1. Step 1

    Preheat oven to 400°F. 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.

    Step 2

    Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

    Step 3

    Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

TagsCarrotRoot VegetableVegetablePistachioNutBasilHerbs & SpicesSideDinnerDairy FreeGluten FreeVegetarianVeganEasy5 Ingredients or FewerRoastFood ProcessorPassoverEpicurious

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