One of the positive things that has come out of being quarantined is that it's challenged me to get more creative in the kitchen. When my weekly produce box arrives, I get excited to try new recipes and am careful not to waste a thing, which is how these Roasted Carrots with Carrot Top Pesto came to be. It just seemed like a shame to let those beautiful carrot top greens go to waste, so I blended them up with basil & a few random ingredients that I had on hand, and it turned out beyond delicious. There was something super satisfying about using the entire vegetable in one dish, but I’ve also been slathering the pesto on everything from shrimp to salmon to chicken to potatoes to roasted veggies to pasta and it’s just perfection!
