3-Ingredient Roasted Carrots With Pistachio Pesto

1. 1

   Preheat oven to 400u00b0F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.

2. 2

   Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse puree forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

3. 3

   Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.