Roasted Rainbow Carrots

with Carrot-top Pesto

This is a delightful and inventive way to use every bit of your carrots. We like to use a rainbow of colours and the tender, wispy carrot tops make a gorgeous, sweet pesto. You could make a similar salad and pesto to use up beetroot leaves, too. Being a resourceful cook is great for your health and planet earth.

Serves 8

1.5kg baby heirloom carrots with tops (freshly dug or from your local farmers’ market) 2 tbsp fat (such as beef

dripping or coconut oil) Himalayan pink salt freshly ground black pepper 1 clove garlic handful of fresh thyme

Carrot-top Pesto

salt and pepper, to taste 1 clove garlic ½ cup macadamias or extra

virgin olive oil 3 tbsp roasted macadamias 1 cup fresh basil leaves 2 cups carrot tops juice of 1 lemon or splash of

apple cider vinegar ¼ cup grated Parmesan or

nutritional yeast ½ cup plain yoghurt swirled

with olive oil Preheat the oven to 200°C. Trim off the carrot tops, leaving some green stem attached. Measure out about 2 cups of carrot tops, set some aside to use as a garnish and keep the rest for another use (such as in soup or fritters). Place the fat or oil in a roasting pan and toss the carrots in it. Season with Himalayan pink salt and pepper. Bash the garlic clove with the flat of a knife and add to the roasting pan along with the thyme. Roast for 10–15 minutes, tossing once or twice. Let cool in the pan. Make the pesto, either in a mortar and pestle or in a food processor. Grind or process all pesto ingredients until combined. Taste and adjust seasoning, if necessary. Place the roasted carrots on a serving dish, add a dollop of pesto and scatter over a few wispy carrot tops as a garnish. Serve with yoghurt drizzled with olive oil and enjoy! Note: The pesto can be made in advance and the carrots can be roasted ahead of time and left to stand at room temperature.