Heirloom Carrots with Carrot Top Pesto

Instructions

• 1Remove any tough stems. Wash thoroughly and pat dry on paper towels.
• 2Blend 1 1/3 cups of the carrot tops, Parmesan, pistachios, garlic, oil and salt into a chucky paste. Transfer to a bowl and set aside.
• 3Insert the wire rack into position 6.
• 4Gently scrape to remove any dirt, wash and drain well on paper towels. The tender skin on heirloom carrots does not need to be peeled.
• 5Place in a bowl and add the oil, salt and pepper and toss to coat. Place in a single layer in the roasting pan.
• 6Once preheated, place in the oven and start the timer.
• 7Pierce with the tip of a knife to test if they are cooked, the knife should easily slide in without any resistance.
• 8Spoon over the pesto.