Roasted Broccoli and Carrots with Carrot Top Pesto

Deselect All

1 head broccoli, cut into florets

1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto

1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto 

3 cloves garlic, chopped 

3 tablespoons olive oil 

2 tablespoons sesame seeds 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Carrot Top Pesto, recipe follows

Carrot Top Pesto:

1 1/4 cups carrot tops (from about 1 bunch of carrots)

3/4 cup fresh parsley leaves 

1/4 cup roasted cashews 

1 large clove garlic 

1/2 cup extra-virgin olive oil 

1/4 cup grated Parmesan

Kosher salt