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3-Ingredient Roasted Carrots with Pistachio Pesto recipe | Epicurious.com
EPICURIOUS6Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. carrots (young, trimmed, peeled, plus 1 cup coarsely chopped carrot tops)
- 1/2 cup extra virgin olive oil (divided)
- 1 1/2 tsp. kosher salt (divided)
- 1 tsp. freshly ground black pepper
- 1/2 cup salted pistachios (coarsely chopped roasted, divided)
- 2 cups basil leaves (loosely packed, plus more for serving)
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