Photo: Gabriel Gurrola
Roasted Carrots with Carrot-Top Pesto
8 ingredients
8 servings
openrecipes
This carrot-top pesto is an inventive way to use every part of the vegetable.
Estimated Nutrition (whole recipe, rough)
463
Calories
15g
Protein
41g
Fat
15g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Macadamia Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 small carrots with tops (any color)
- 2 vegetable oil
- Kosher salt, freshly ground pepper
- 1 garlic clove
- 3 macadamia nuts or pine nuts
- 1/2 (packed) fresh basil leaves
- 1/4 finely grated Parmesan
- 1/2 extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes