Roasted Carrots with Carrot Top Pesto
Ingredients
- Around 16 medium freshly-harvested local carrots with their tops
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- About 2 cups tightly-packed carrot tops (blanched for 30 seconds and drained)
- About 1 cup olive oil
- 2 large cloves garlic
- 1/2 tsp salt
- 1/3 cup raw sunflower seeds
- 1/2 cup freshly-grated parmesan
- 1 Tbsp lemon juice
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