Recipe: Roasted Carrots with Pistachio Pesto and Yogurt
A summer go-to.
Anytime a vegetable is available with its fronds or greens, I prefer to eat both together. Why mess with nature? They usually balance perfectly. Take beets sautéed in their greens (as I share below, and often add to my favorite galette), any fennel recipe that includes its fronds, and roasted carrots with carrot-top pesto.
You can turn almost anything into “pesto.” Start with the greens, then add nuts, salt, an acid like lemon juice or vinegar, and salt, then olive oil to your desired taste and texture. It’s even better with Parm if you have it on hand. I provide some starter ratios in the recipe below!
Seasonal Vegetables: One bunch carrots and two cloves fresh garlic, with greens
Pantry and fridge staples: Olive oil, salt, maple syrup, red pepper flakes, lemon juice concentrate, Greek yogurt, quinoa
How to make it:
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