Active Time

　　10 minutes

　　Total Time

　　45 minutes

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

　　

Ingredients

4 servings

　　2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops

　　1/2 cup plus 2 tablespoons extra-virgin olive oil, divided

　　1 1/2 teaspoons kosher salt, divided

　　1 teaspoon freshly ground black pepper

　　1/2 cup coarsely chopped roasted, salted pistachios, divided

　　2 cups (loosely packed) basil leaves, plus more for serving

　　

Step 1

Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.

　　

Step 2

Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

　　

Step 3

Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

　　Cooks' Note

　　If your carrots don't have tops, substitute 1 additional cup basil leaves.