Roasted Carrots with Carrot Top Pesto

Pesto is always a crowd pleaser. This zero-waste recipe repurposes carrot tops into a delicious pesto. Toasted almonds replace pine nuts and pack this classic sauce with plant-based protein while lending a nutty flavor. Full of healthy fats and vibrant flavor, this dish is perfect for summer entertaining or weekly meal prep.

ROASTED CARROTS WITH ALMOND PESTO INGREDIENTS

Carrots:

12 Carrots3 tablespoons Coconut Oil or Ghee (melted)Salt and Pepper

Pesto:

1 cup Fresh Basil, loosely packed1 cup Carrot Top Greens¼ cup Toasted Almonds¼ cup Olive OilJuice from 1 lemon1 teaspoon Lemon Zest1 clove Garlic1 tablespoon Filtered WaterSalt and Pepper, to taste

ROASTED CARROTS WITH ALMOND PESTO ASSEMBLY

1 | Preheat oven to 400 degrees. Peel and cut carrots into 2-inch slices, trying to make them all roughly the same size. (Reserve carrot tops for pesto.)2 | Coat cut carrots with coconut oil or ghee, season generously and lay on a baking sheet. Bake for about 25 minutes or until lightly browned.3 | To make the pesto, add all of the ingredients into a food processor and blend until smooth. If your pesto is too thick, add a little more water -- 1 tablespoon at a time -- until you reach your desired consistency.4 | Serve carrots family style, with pesto on top. *Serves 4.Mia Rigden is a NYC-based nutritionist and founder of RASA. The California-native is a professionally trained chef and believer that for food to be good for you, it must first be delicious. Mia works with clients globally through her signature whole foods detox, the RASA Challenge, one-on-one coaching programs, wellness consulting, and recipe development. You can find her on Instagram at @the_rasa_life or at therasalife.com.