Carrot salad made with raw and roasted carrots and a pesto made with the green carrot tops and pistachios. A true celebration of the carrot!
In a food processor, add the carrot tops, basil leaves, shelled pistachios, and cloves of garlic. Pulse on high until the ingredients become paste like.
Add the olive oil and parmesan cheese, plus a small pinch of salt and pepper. Pulse again on high to incorporate the olive oil. Taste and adjust the salt and pepper to your liking. Set aside.
Preheat the oven to 450°F and place a rack in the lower third of the oven.
Scrub the carrots and divide into two equal piles
Slice one pile of carrots on the bias into spears that are about ¾ inch thick, cutting any larger pieces in half lengthwise. Toss with 3 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
Arrange the carrots into a single layer on a baking tray. Roast for 12-14 minutes until the bottom side is browned.
Flip the carrots and roast another 8-9 minutes until browned on both sides and tender in the center.
Meanwhile, whisk the lemon zest, lemon juice, and 2 teaspoons honey in a large bowl.
Continue to whisk and slowly pour in ¼ cup olive oil. Season with a bit of salt.
Thinly slice or use a vegetable peeler to make thin pieces of the remaining carrots.
Add to the bowl and toss to coat in the dressing.
Once the carrots are out of the oven, let rest on the pan for 5 minutes. Add the roasted carrots to the bowl with the marinating raw carrots. Toss to coat with the dressing.
Spoon the pistachio carrot top pesto onto a serving plate. Arrange the carrots onto the plate, discarding any excess lemon dressing left in the bowl. Garnish with additional slices of basil.
Enjoy warm, chilled, or at room temperature.