Roasted Carrots & Carrot Green Pesto

Roasted Carrots & Carrot Green Pesto

This recipe is a co-op favorite way to use the whole vegetable — from root tip to green top!


Pre-heat oven to 400F.
Line a baking sheet with parchment paper. Place carrots in a bowl- drizzle carrots with olive oil, balsamic vinegar & honey, tossing to coat. Spread carrots on parchment lined baking sheet and sprinkle carrots with sea salt. Roast carrots for 20-25 minutes (depending on size) stirring occasionally until evenly browned & tender.
*Often times, carrots from the farmers market are not uniform in size. If some carrots are larger than others, slice them in half lengthwise as needed to make them similar in thickness, so they all cook evenly.

While carrots are roasting, add carrot leaves, basil, garlic, pine nuts, parmesan, a couple pinches of sea salt, and olive oil to the bowl of a food processor. Pulse until smooth. Season to taste.


1 bunch of baby carrots, cleaned with tops removed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey
Flaky sea salt, to taste
Crumbled goat cheese

Carrot tops from one bunch of carrots (approximately 2-3 lightly packed cups)
Large handful of basil
1 medium clove garlic, chopped
1/3 cup toasted pine nuts (chopped walnuts may be substituted)
1/3 cup grated parmesan cheese
1/2 cup olive oil
Flaky sea salt, to taste

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