Roasted Carrots w/ Carrot Top Pesto

Add this Zero-Waste dish to your Thanksgiving dinner table this season.

This recipe is a wonderful way to use every part of the vegetable.  The tender tops are fresh and clean-tasting while providing an additional carrot flavor!

Carot Recipe.jpg


  • Cover whole carrots in olive oil and salt, roast at 450 for about 30-45 minutes depending on the size of the carrot

  • Pulse carrot tops, garlic and nuts in a food processor or blender until finely chopped

  • Slowly add olive oil to desired consistency, stopping before the sauce becomes smooth

  • Add salt and lemon juice, pulse a few times until combined

  • Serve with the roasted carrots for a zero-waste meal

What you'll need:

  • 1 bunch rainbow carrot, tops removed and set aside

  • 2 T olive oil

  • Salt & crushed red pepper to taste

  • Carrot tops, roughly chopped (compost the base of the stems)

  • 2 cloves garlic

  • ¼ C nuts (pine, walnut or cashew)

  • ½ lemon, juices

  • ~ 1 C olive oil