Roasted Broccoli and Carrots with Carrot Top Pesto
INGREDIENTS
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1 head broccoli, cut into florets
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1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
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1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
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3 cloves garlic, chopped
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3 tablespoons olive oil
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2 tablespoons sesame seeds
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Kosher salt and freshly ground black pepper
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Kosher salt and freshly ground black pepper
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Carrot Top Pesto, recipe follows
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1 1/4 cups carrot tops (from about 1 bunch of carrots)
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3/4 cup fresh parsley leaves
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1/4 cup roasted cashews
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1 large clove garlic
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1/2 cup extra-virgin olive oil
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1/4 cup grated Parmesan
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Kosher salt
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