I love, love, love Thanksgiving. It’s a day where I get to spend weeks preparing by looking up recipes, watching cooking videos, and just overall daydreaming about hanging out with some of my favorite people while the wine, food, and laughter flows.
Sounds like a little slice of heaven, eh?
But, the Thanksgiving table can be pretty overwhelmed by browns, oranges, and a smattering of green here and there. I mean, turkey, gravy, squash, and my beloved stuffing don’t form much of a colorful palette.
So, it dawned on me to up my game and this year to grab carrots with greens attached, and turn them into a pesto to serve over the roasted rainbow carrots.
I mean that way, I’m getting all of my carrot love on!
And the pesto is cheesy, bright, lemony, and savory. It’s kind of everything you want.
So, this year for Thanksgiving grab some carrot greens, some rainbow carrots, and jazz that Thanksgiving table up with a riot of color.
Pesto Ingredients:
Onions: I’m a big fan of onions over garlic. But, if you’re a garlic person, feel free to add some into the mix!
Parmesan: If you really want this pesto to be “cheese forward,” feel free to up the amount!
Olive Oil: If you have a bottle of extra-virgin kicking around, you can substitute that for regular olive oil. It all depends on what tickles your fancy.
Pepitas: To me, salty pepitas in pesto check the “nut box” pretty perfectly. But, if you’re feeling “old school,” add in pine nuts instead!
Carrot Top Pesto on Roasted Rainbow Carrots
Ingredients
- 8-12 medium rainbow carrots
- 1/2 cup olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup carrot greens, well washed and roughly chopped
- 1/2 cup basil leaves, roughly chopped
- 1/2 cup flat-leaf parsley, roughly chopped
- 1/2 cup grated parmesan
- 1/4 cup salted pepitas
- 2 tablespoons finely chopped yellow or red onion
- 1 1/2 tablespoons lemon juice
Instructions
- Preheat oven to 400 degrees.
- Fit a large, rimmed sheet pan with parchment.
- Peel and trim the carrots.
- Toss the carrots with 2 tablespoons olive oil, and season with 1 teaspoon salt and pepper.
- Roast the carrots for 20-30 minutes, or until fork tender. Reserve.
- Place the carrot greens, remaining salt and pepper, basil, parsley, parmesan, pepitas, onion, and lemon juice in a mini-food processor or blender.
- Process until roughly chopped.
- Add in olive oil, and process until smooth.
- Spoon pesto over roasted carrots.
- Serve carrots warm or at room temperature.
