Heirloom Carrots with Carrot Top Pesto

Instructions

• 1

  Trim the carrot tops, remove and discard the tough stems, keeping only the tender tops. Thoroughly wash the tops and pat dry between paper towels.

• 2

  Blend 1 1/3 cups of the carrot tops with the pesto ingredients into a chunky paste. Transfer to a bowl and set aside.

• 3

  Insert the wire rack into position 6. Set the oven to Roast, Super Convection, 205°C, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  Gently scrape the carrots to remove any dirt, wash and drain well on paper towels. The tender skin on heirloom carrots does not need to be peeled.

• 5

  Place the carrots in a bowl, add the oil, salt and pepper and toss to coat. Place in a single layer in the roasting pan.

• 6

  Once preheated, place the pan in the oven and cook for 20 minutes.

• 7

  The carrots should be tender when pierced with a knife. The knife should easily slide in without any resistance. If not, cook them a little longer.

• 8

  Spoon the pesto over the carrots and serve.