Sick of the same old thing as a side dish? This carrot top pesto recipe gives a dish that needed push. Dairy-free, Paleo, vegan, vegetarian, Whole30, & gluten-free. AIP-modification too.
Chop the leafy tops off of the carrots (reserving them) and then wash and peel the carrots.
Place the carrots on a parchment-lined baking sheet and drizzle the melted lard over them. Sprinkle with salt and pepper.
Roast for 35 minutes or until tender.
For the Pesto
In a food processor, mince the garlic clove.
Add the pine nuts and process until finely chopped up.
Add the leafy carrot tops, salt, pepper, lemon zest, and lemon juice and process until it is a paste.
With the processor running, drizzle in the olive oil. Add more olive oil if you prefer a runnier pesto.
Serve over the roasted carrots.
Notes
*I like to use Fatworks lard but if you don't have any on hand then coconut oil, olive oil, avocado oil, macadamia nut oil or tallow would work just as well.
Course: Side Dish
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