Heirloom Carrots with Carrot Top Pesto

Heirloom Carrots with Carrot Top Pesto

The carrot tops are used to make the pesto, and the natural sweetness of the carrots get intensified when air fried, making this a truly amazing recipe.

40 mins total time

20 mins active time


Serves 4



  • 1½ lb heirloom carrots

    with tops on

  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • Freshly ground black pepper

    to season

For the pesto:

  • ½ cup (1½ oz) finely grated parmesan cheese
  • ¼ cup (1 oz) shelled pistachios
  • 2 cloves garlic


  • ½ cup (4 fl oz) extra-virgin olive oil
  • ½ tsp kosher salt


  • 1Remove and discard the tough stems, keeping only the tender tops. Thoroughly wash the tops and pat dry between paper towels.
  • 2Blend 1 1/3 cups of the carrot tops with the pesto ingredients into a chunky paste. Transfer to a bowl and set aside.
  • 3Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 4Gently 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.
  • 5Place the carrots in a bowl, add the oil, salt and pepper and toss to coat. Place in a single layer in the roasting pan.
  • 6Once preheated, place the pan in the oven and start the timer.
  • 7The carrots should be tender when pierced with a knife. The knife should easily slide in without any resistance. If not, give it a bit more.
  • 8Spoon over the pesto.