Roasted Carrots with Carrot Top Pesto and Burrata

Roasted Carrots with Carrot-Top Pesto and Burrata

Roasted Carrots with Carrot-Top Pesto and Burrata


30 minutes

Details
  • Servings:   6
  • Calories:   663
  • Protein:   14g
  •  
  • Fiber:   4g
  • Sugar:   6g
  • Carb Total:   11g
  •  
  • Trans Fat:   0g
  • Saturated:   17g
  • Fat Total:   63g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 1 cup plus 2 tbsp. extra-virgin olive oil
  • 1 1⁄2 lb. small carrots with green tops (2 carrots peeled, remaining carrots scrubbed and trimmed, leaving 1″ green tops, leaves and tender stems reserved)
  • 2 1⁄2 tsp. flake sea salt, such as Maldon
  • 3 tbsp. unsalted butter
  • 4 cloves garlic (3 unpeeled and lightly crushed, 1 peeled)
  • 1⁄2 cup packed basil leaves
  • 1⁄2 cup walnuts
  • 1⁄4 cup grated parmesan, plus more for garnish
  • 8 oz. burrata or fresh mozzarella, drained
  • 2 1⁄2 tbsp. fresh lemon juice
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