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Roasted Carrots with Carrot Top Pesto

Serves 8

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    Roasted Carrots with Carrot Top Pesto

    “Food is such a tangible way to connect,” says Jennifer Lloyd-Karr. “When Haidee is in the kitchen and talking about beets or fennel from the farm, and people are experiencing that freshness, they’re always like, ‘WOW!’”

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    The Seven Seasons of Stowel Lake Farm: Stories and Recipes that Nourish Community (Page Two Books, 2018) is a beautiful depiction of the strength and commitment of these four unique women—to their families, to the farm, and to each other. From harvest dinners and Thursday work parties to caring for animals and working in the fields, each experience offers a meaningful celebration of people working and living together on the land.

    “Explore life on the farm while learning some of the tips, tricks, secrets, and recipes acquired from years of work. Seven Seasons shares emotional lessons from community living and prioritizing family, including the importance of sharing gratitude, walks, and the celebration of life together.”

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    Roasted Carrots with Carrot Top Pesto

    Ingredients

    • 2 lbs (1 kg) carrots (with tops)
    • 2 cups (500 mL) carrot tops
    • 1/2 cup (125 mL) + 2 Tbsp (30 mL) extra-virgin olive oil
    • 1/2 cup (125 mL) packed grated Parmigiano-Reggiano
    • Juice of 1/2 lemon
    • 1 tsp (5 mL) + pinch salt

    Nutrition

    Per serving:

    • calories236
    • protein4g
    • fat20g
      • saturated fat4g
      • trans fat0g
    • carbohydrates12g
      • sugars6g
      • fibre3g
    • sodium486g

    Directions

    01

    Heat oven to 400 F (200 C). Cut carrots in half lengthwise, or leave whole if very small. In large bowl, toss carrots in 2 Tbsp (30 mL) olive oil and pinch of salt. Spread carrots onto parchment-lined baking tray, and bake for 25 to 30 minutes, until they begin to turn golden brown.

    02

    Finely chop feathery tops of carrots, discarding tougher stems. Place carrot tops, 1/2 cup (125 mL) olive oil, Parmigiano-Reggiano, and 1 tsp (5 mL) salt in bowl of food processor. Process until thoroughly blended but some texture remains. Add additional olive oil to achieve a pesto-like consistency. Salt and pepper to taste.

    03

    When carrots are done roasting, transfer to a serving platter and spoon pesto overtop. Serve

    04

    warm or at room temperature.

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