Roasted Veggies with Carrot Top Pesto: Your Ultimate Healthy Summer Side Dish & Salad
Prepare to elevate your summer meals with a dish that’s as delicious as it is nutritious and visually stunning. This recipe features a delightful combination of perfectly roasted and fresh raw vegetables, all brought together with a vibrant, homemade carrot top pesto. It’s more than just a side dish; it’s a celebration of seasonal produce, a testament to no-waste cooking, and an incredibly flavorful addition to any table.
Summer has officially arrived, bringing with it a sense of ease, joy, and a desire for lighter, more refreshing meals. The long, sunny days encourage more time outdoors, which naturally translates into simplifying our kitchen routines. For me, this season often sparks a delightful dilemma: do I stick to a few tried-and-true favorites, like my classic guacamole, that I could happily make (and eat!) every day, or do I embrace the abundance of seasonal produce and experiment with unique, exciting new dishes? More often than not, I find myself in a delicious hybrid mode, letting my mood and the farm-fresh ingredients guide my culinary adventures.
My culinary inspiration, especially during the summer months, frequently comes from my local Community Supported Agriculture (CSA) share. There’s truly nothing quite like cooking with fresh, locally sourced, and organic produce that changes with the seasons. This time of year, beautiful carrots, complete with their leafy green tops, and delicate garlic scapes are the undeniable stars. Seeing those vibrant carrot tops immediately sparked an idea: a luscious, nutrient-packed Carrot Top Pesto. Not only is it incredibly easy to make, but I’ve discovered a myriad of ways to use it, including as the star dressing for these roasted and raw vegetables. The result is a simple, yet profoundly satisfying, side dish or light meal that bursts with flavor and good-for-you ingredients.
Unlocking the Power of Carrot Top Pesto: A No-Waste Gem
If you’ve ever cooked with me or attended one of my workshops, you’ll know my strong aversion to food waste. While composting vegetable scraps is a good practice, I much prefer to find delicious and nutritious uses for them before they hit the compost bin. It’s a real shame to discard all that potential flavor and packed nutrition! Carrot greens, often overlooked and discarded, are a prime example of this “waste not, want not” philosophy.
These leafy greens aren’t just for show; they are incredibly potent nutritional powerhouses. Carrot greens contain significant amounts of essential vitamins, including Vitamins A and C, along with vital minerals like calcium and iron. They are also an excellent source of dietary fiber and Vitamin K, not to mention a rich array of antioxidants. Perhaps most remarkably, carrot greens are a generous source of chlorophyll, a compound that has been extensively studied for its potential to prevent the growth and formation of tumors. When paired with a healthy fat, such as the avocado and olive oil in this pesto recipe, the fat-soluble vitamins present in the greens become even more absorbable by your body. Incorporating carrot top pesto into your diet can offer a host of benefits, including boosting immunity, supporting bone density, improving eye health, helping regulate blood pressure, aiding digestion, assisting in detoxification processes, promoting healthy kidney function, and enhancing circulation, among many others. It’s a truly remarkable ingredient that deserves a place in your culinary repertoire.
Introducing Garlic Scapes: A Seasonal Delicacy and Flavor Enhancer
Have you ever had the pleasure of cooking with garlic scapes? These unique, curly green stalks are a true seasonal treat, typically found in farmers’ markets during early summer or, increasingly, at well-stocked local grocers. Garlic scapes are actually the flower stalks that spring from the ground while the garlic bulb itself is still developing underground. They boast a milder, more delicate garlic flavor than the cloves, making them wonderfully versatile and perfect for eating raw in pestos or salads. Their subtle garlicky punch adds a delightful complexity without overpowering other ingredients.
Beyond their delightful taste, garlic scapes are also packed with nutritional benefits. They are high in dietary fiber, contributing to digestive health, and contain good amounts of Vitamin C and Vitamin A, both powerful antioxidants. Research suggests that the compounds found in garlic scapes may offer protection against osteoarthritis, possess anti-cancer properties, aid in the re-oxygenation of blood, and provide protective benefits for the liver and kidneys. Given their limited availability in early summer, garlic scapes are truly considered a delicacy, adding an exclusive touch to your seasonal cooking. If fresh scapes aren’t available, you can substitute regular garlic cloves in your pesto, but remember to use about half the amount to prevent the flavor from overpowering the other delicate ingredients.
Versatile Uses for Your Homemade Carrot Top Pesto
Once you’ve made a batch of this incredible carrot top pesto, you’ll find yourself reaching for it again and again. Its bright, herbaceous flavor and rich texture make it a fantastic addition to a multitude of dishes. I particularly enjoy using it to create a creamy, flavorful potato salad – it adds a gourmet touch that’s simply irresistible. Drizzled generously over peak-season summer ripe tomatoes, it transforms a simple snack into a culinary delight. But the possibilities don’t stop there!
Consider mixing your carrot top pesto with some creamy hummus for an elevated dip, perfect for serving with fresh crudités or spread on toasted pita bread. It’s also fantastic shmeared on crackers for a quick, healthy snack or tossed with roasted chickpeas for an extra layer of flavor and protein. For a lighter, plant-forward meal, use it as a vibrant sauce for spiralized zucchini noodles or spaghetti squash, offering a fresh alternative to traditional pasta sauces. Its versatility ensures that none of this delicious, nutrient-dense pesto ever goes to waste, making it a staple in any healthy kitchen.
Crafting Your Masterpiece: Roasted Veggies & Carrot Top Pesto Recipe
Don’t let the sophisticated flavors and textures of this dish intimidate you; this recipe is incredibly straightforward to make. You can easily whip up the vibrant pesto while your vegetables are roasting, or prepare the pesto in advance to save time. Having a batch of this carrot top pesto (or even an alternative like my arugula spinach pesto) ready in your fridge means you can quickly assemble a beautiful and healthy summer salad with any combination of roasted or raw veggies you have on hand. Last week’s CSA share provided me with a delightful bounty of carrots, radishes, garlic scapes, and sugar snap peas, which served as the perfect inspiration for this particular medley. However, I strongly encourage you to unleash your creativity and craft your own unique vegetable combinations. Feel free to share your delicious creations in the comments below – I’d love to hear what you come up with!
Why This Combination Works So Well
The magic of this dish lies in the contrast between the tender, caramelized roasted vegetables and the crisp, fresh raw components. Roasting carrots and radishes brings out their natural sweetness and creates a satisfying depth of flavor, especially when seasoned with earthy cumin and sea salt. This gentle roasting process softens the vegetables and intensifies their inherent deliciousness, transforming them into golden, succulent bites. Pairing these warm, savory roots with cool, crunchy sugar snap peas and a bed of peppery baby kale (or your favorite greens) creates an exciting textural experience, a delightful interplay of soft and crisp. The rich, herbaceous carrot top pesto then acts as the perfect bridge, harmonizing all these elements with its bright, zesty, and slightly pungent notes from the garlic scapes and basil. It’s a symphony of flavors and textures in every bite, offering a complete and balanced culinary experience that’s both satisfying and light.
📖 Recipe
Roasted Veggies + Carrot Top Pesto
Debra Klein
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15 minutes
30 minutes
45 minutes
American
6
servings
225
kcal
Ingredients
Carrot Top Pesto
-
6
large Basil leaves -
1
bunch Carrot Tops
approx. 2 cups -
4
Garlic Scapes
roughly chopped -
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
Tablespoon
water
Roasted Veggies
-
2
bunches carrots
sliced in half lengthwise if thick -
1
bunch radishes
sliced in half lengthwise -
2
Tablespoons
olive oil -
1
teaspoon
cumin -
½
teaspoon
coarse sea salt
Remaining Ingredients
-
2
cups
baby greens
optional I used baby kale -
2
cups
sugar snap peas -
1
Tablespoon
olive oil -
1
Tablespoon
lemon juice -
S+P to taste
Instructions
Make the pesto
-
Place hemp seeds and sunflower seeds in a dry skillet over medium heat and toast, shaking the pan frequently, until they are golden and fragrant, which usually takes about 3 minutes. This step enhances their nutty flavor significantly.
-
Combine all pesto ingredients, including the freshly toasted seeds, but excluding the water, into the bowl of a food processor. Pulse the mixture until it is well combined and begins to form a thick paste. Gradually add the water, one tablespoon at a time, continuing to pulse until you achieve your desired smooth yet slightly textured pesto consistency.
Roast Veggies
-
Preheat your oven to a hot 450°F (230°C). Line a large, rimmed baking sheet with unbleached parchment paper to prevent sticking and make cleanup a breeze.
-
Arrange the prepared carrots and radishes in a single layer across the entire surface of the baking sheet. Ensure they are not overcrowded, as this will allow them to roast beautifully and develop a lovely caramelization.
-
Drizzle the olive oil and sprinkle the cumin and coarse sea salt evenly over all the vegetables. Toss gently to ensure everything is well coated. Roast for approximately 30 minutes, or until the thickest carrots are tender when pierced with a fork and show signs of light browning and caramelization.
-
While the vegetables roast, prepare your greens. If using (like baby kale), gently toss them in a separate bowl with 1 tablespoon of the freshly made pesto, 1 tablespoon of olive oil, and 1 tablespoon of fresh lemon juice. Arrange these dressed greens artfully on a large platter or individual serving plates, creating a vibrant base for your dish.
-
Once the roasted vegetables are done, allow them to cool slightly. Trim the sugar snap peas (if they have strings) and cut the roasted carrots and radishes into bite-sized pieces. In a mixing bowl, gently toss the roasted veggies and fresh sugar snap peas with an additional tablespoon of pesto, a squeeze of lemon juice, and a drizzle of olive oil, seasoning with salt and pepper to taste. Spoon this delightful mix on top of your dressed greens.
-
This entire dish, including the pesto and roasted vegetables, will keep well in the refrigerator for up to 5 days, making it an excellent meal prep option. However, for best texture, I recommend dressing the baby greens just before serving, as they can become soggy once coated with dressing. Enjoy this incredibly flavorful and wholesome summer creation!
Nutrition
Serving:
1
g
Calories:
225
kcal
Carbohydrates:
13
g
Protein:
5
g
Fat:
19
g
Saturated Fat:
3
g
Polyunsaturated Fat:
15
g
Sodium:
455
mg
Fiber:
6
g
Sugar:
4
g
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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