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Roasted Carrots with Carrot-Top Pesto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian dish of roasted carrots with carrot-top pesto is a wonderful example of sustainable, root-to-stem cooking. By using the leafy greens often discarded by greengrocers, you can create a fresh, zesty sauce that perfectly balances the natural sweetness of the caramelised roots. Whether you use classic orange carrots or a colourful heirloom variety, roasting them until tender and slightly charred brings out a deep, earthy flavour that makes for a sophisticated side dish.

Ideal for a Sunday roast or as a light lunch, this recipe is as practical as it is impressive. The pesto can be prepared a day in advance and kept in the fridge, while the carrots are equally delicious served warm or at room temperature. Packed with vitamins and healthy fats from the nuts and olive oil, it is a nutritious and colourful addition to any seasonal menu.

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Ingredients for Roasted Carrots with Carrot-Top Pesto

  • 1.4kg small carrots with tops (any colour)

  • 2 tablespoons vegetable oil

  • Kosher salt, freshly ground pepper

  • 1 garlic clove

  • 3 tablespoons macadamia nuts or pine nuts

  • 1/2 cup (packed) fresh basil leaves

  • 1/4 cup finely grated Parmesan

  • 120ml extra-virgin olive oil

How to make Roasted Carrots with Carrot-Top Pesto

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Preheat oven to 204°C. Trim carrot tops, leaving some stem attached. Measure out 475ml carrot tops and set aside; reserve any remaining carrot tops for another use.

Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.

Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.

DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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