Mobile Teaching Kitchen

Roasted Carrots with Carrot-Top Pesto


  • 3 bunches carrots with tops
  • 2 tablespoon olive oil
  • Salt and pepper to taste

For the pesto:

  • 2 cups loosely packed basil leaves
  • 2 cups loosely packed carrot tops
  • 4 cloves garlic, halved
  • ¼ teaspoon kosher salt


  1. Peel the skin off the carrots. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrots tops and set aside; reserve any remaining carrot tops for another use. Cut carrots in half lengthwise and toss in a large bowl with olive oil and salt and pepper.
  2. Heat a large skillet over medium-high heat.  Add carrots to hot pan in a single later. Cook without stirring for five minutes. Stir, and cook for another five minutes.
  3. While carrots are cooling, make the pesto: pulse olive oil, garlic, basil, and reserved carrot tops using a food processor or immersion blender. Process until a puree forms. Season with salt and pepper.
  4. Top cooked carrots with pesto. Toss to combine. Enjoy!


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