Roasted Carrots with Carrot Top Pesto
Ingredients
- 3 pounds small carrots with tops (any color)
- 2 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 1 garlic clove
- 3 tablespoons macadamia nuts or pine nuts
- 1 /2 cup (packed) fresh basil leaves
- 1 /4 cup finely grated Parmesan
- 1 /2 cup extra-virgin olive oil
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