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Roasted Carrots with Carrot Top-Pistachio Pesto
A BEAUTIFUL PLATE12Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. carrots (with fresh, green tops attached)
- 1 Tbsp. extra-virgin olive oil
- 1/8 tsp. kosher salt
- freshly ground black pepper
- 1/4 cup shelled pistachios (plus a few for garnishing)
- 1 garlic clove (large peeled)
- 1 cup carrot (loosely packed, top leafy greens)
- 1 lemon
- 2 Tbsp. lemon juice (freshly squeezed)
- 2 Tbsp. extra-virgin olive oil
- kosher salt
- freshly ground black pepper
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