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Roasted Carrots with Carrot Top Pesto - a Paleo, gluten-free, dairy-free side dish

Roasted Carrots with Carrot Top Pesto

Author: Michele Spring
Servings: 4 servings
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.
Prep Time 10 mins
Cook Time 35 mins
Total Time 40 mins


For the Carrots

  • 2 bunches Carrots (approx 8)
  • 2 tbs Lard (melted*)
  • Salt to taste
  • Pepper to taste (omit for AIP)

For the Pesto

  • 1 clove Garlic
  • 1/4 cup Pine Nuts (omit for AIP - it's really ok without these)
  • 1 bunch Leafy Carrot Tops (washed)
  • 1/4 tsp Sea Salt
  • Pepper to taste (omit for AIP)
  • zest of 1 Lemon
  • juice of 1/2 Lemon (approx 1 tbs)
  • 1/2 cup Olive Oil


For the Carrots

  • Preheat the oven to 375 F
  • 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.


*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
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !