A super tasty side dish or vibrant salad: roasted and raw vegetables tossed with a bright carrot top pesto. This combination balances roasted sweetness, crisp raw crunch, and a herbaceous, creamy pesto made from carrot greens and mild garlic scapes.
Summer is here, and with it comes simpler, fresher meals. I’ve been spending more time outside and keeping dinners uncomplicated. Sometimes I fall into a comfortable rhythm—making a few favorites on repeat—and other times I’m inspired to experiment. This recipe is a little of both: simple to pull together, but interesting enough to feel special.
I take inspiration from my local CSA: using fresh, local, organic produce makes these straightforward recipes sing. Right now carrots with their greens intact and garlic scapes are at peak season. Making carrot top pesto is an excellent way to use the whole vegetable instead of tossing the greens—and it pairs beautifully with roasted roots and crisp summer vegetables.
Carrot top pesto — why use the greens?
I try not to waste food. Instead of discarding carrot tops, turn them into pesto. Carrot greens add a fresh, slightly bitter green note that complements avocado and seeds for creaminess. They contribute vitamins and minerals while giving the pesto a lively color and herb-forward flavor.
Garlic scapes are another early-summer treat. These tender flower stalks are milder than mature garlic cloves and are delicious eaten raw in pesto. If scapes aren’t available, you can substitute a smaller amount of garlic cloves to avoid overpowering the pesto.
The pesto is versatile: stir it into new potato salad, spoon it over sliced summer tomatoes, mix it with hummus for a dip, spread it on toast or crackers, toss with chickpeas, or use it as a sauce for spiralized zucchini or roasted squash. It keeps well in the refrigerator, so make a batch and use it throughout the week.
Roasted Veggies + Carrot Top Pesto
This dish is straightforward: roast the carrots and radishes until caramelized, trim and blanch or raw the sugar snap peas for crunch, and toss everything with the carrot top pesto. You can make the pesto while the vegetables roast or prepare it ahead of time. Toss the dressed vegetables with a little lemon and olive oil, and serve over baby greens for a colorful summer salad.
📖 Recipe
Roasted Veggies + Carrot Top Pesto
Author: Debra Klein
A bright carrot top pesto brings roasted carrots, radishes and sugar snap peas together for a fresh summer side or salad.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Cuisine: American | Servings: 6 | Calories: 225 kcal
Ingredients
Carrot Top Pesto
- 6 large basil leaves
- 1 bunch carrot tops (about 2 cups)
- 4 garlic scapes, roughly chopped (or 2 garlic cloves, if unavailable)
- ¼ teaspoon sea salt
- ¼ teaspoon crushed red pepper
- 1 lemon, zested and juiced
- 1 small avocado + 2 tablespoons olive oil
- 1 tablespoon hemp seeds
- 2 tablespoons sunflower seeds
- 2–3 tablespoons water, to thin
Roasted Veggies
- 2 bunches carrots, halved lengthwise if thick
- 1 bunch radishes, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon coarse sea salt
Remaining Ingredients
- 2 cups baby greens (optional — baby kale suggested)
- 2 cups sugar snap peas, trimmed
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Make the pesto
- Toast the hemp and sunflower seeds in a dry skillet over medium heat, shaking the pan occasionally, until golden, about 3 minutes. Remove and cool slightly.
- In a food processor combine the toasted seeds, basil, carrot tops, garlic scapes (or garlic), sea salt, crushed red pepper, lemon zest and juice, avocado, and olive oil. Pulse until combined, then add 2–3 tablespoons of water gradually until you reach a smooth, spoonable consistency. Taste and adjust seasoning.
Roast the vegetables
- Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
- Arrange the carrots and radishes in a single layer on the prepared sheet. Drizzle with 2 tablespoons olive oil, sprinkle with cumin and coarse sea salt, and toss to coat.
- Roast for about 30 minutes, until the carrots are tender and the vegetables begin to caramelize. Remove from the oven and let cool slightly.
- If using greens, toss them with 1 tablespoon pesto, 1 tablespoon olive oil, and 1 tablespoon lemon juice and arrange on a platter as a bed for the salad.
- Trim the sugar snap peas and cut the roasted veggies into bite-sized pieces. Toss everything with additional pesto, lemon juice, and olive oil to taste, then spoon over the dressed greens.
- Store leftovers (veggies and pesto) in the refrigerator for up to five days; dressed greens will become soggy sooner.
Nutrition
Serving: 1 | Calories: 225 kcal | Carbohydrates: 13 g | Protein: 5 g | Fat: 19 g | Fiber: 6 g | Sugar: 4 g | Sodium: 455 mg
Note: Nutrition calculations are estimates. For the most accurate results, calculate using the exact ingredients and portions you use.
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