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Roasted Carrots with Carrot Top Pesto and Burrata
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Taylor S. July 9, 2022
I’ve been wanting to make carrot top pesto for years and I finally made it happen thanks to this amazing recipe! Not sure if I’ll ever go back to making non-carrot top pesto now…
amv5169 January 19, 2022
We made this last night and it was all raves. Our Imperfect Produce had just delivered a beautiful bunch of carrots with lush carrot tops. I knew that the tops could be used, but how? I came to my trusty cooking source (Food52) and was not disappointed. A few substitutions had to be made since we have some diet restrictions. We substituted Parmesan and Mozzarella with Violife Plant Based Parmesan and a Miyokos Plant Based Mozzarella. It was a delicious.
Courtney C. August 24, 2015
This was phenomenal. I picked up a bunch of carrots at the farmer's market yesterday and this was the perfect use for them. The pesto was awesome and I was happy to freeze it for later. I added a bit more cheese to the pesto and a bit of lemon juice as well. I also did all of the cooking in the oven as our stove is currently out of commission, but it worked well. The burrata brought everything together perfectly. It was a perfect vegetarian dinner.
Jamie B. June 9, 2015
Amazing!!! This could seriously be a main course. The only thing I did different was to add some lemon zest and juice to the pesto. I also found I had to add a bit more Olive oil to loosen up the pesto. Oh, and do not forget the crusty bread to mop up all the goodness!
Casey K. May 20, 2015
My grocery didn't have baby carrots with tops intact so I swapped out for arugula, and while I'm sure the carrot tops would only make this ever more delicious, the arugula worked well! As a mom to a tot, I'm always looking to lessen the load when it comes to cleaning pots/pans so instead of sautéing the carrots, I opted to roast at 375 for 10 mins, then turned up the heat to 500. Instead of juice, I zested the lemon, sprinkling each serving with a pinch, lending a beautiful color and pop of intense flavor! Will definitely be making this again and again!
Natalie T. May 17, 2015
I've made this 3 times since I found the recipe. Made a bunch of carrot top pesto, which is my new favorite thing. It freezes fantastically. Going to the market tomorrow to pick up more carrots with tops. Well done.
Betty J. May 16, 2015
I have been wanting to find a use for those delicious looking carrot tops--I have used them sprinkled on top of roasted vegetables. I am going to the farmers' market for baby carrots now. I will be making it without the cheese, as I am a vegan. Cheese is so wonderful but I had to give it up.
Jocelyn G. May 14, 2015
Hey - I have so many carrot tops left over. I was thinking of making more of the pesto and freezing it. What do you think about that? Thanks!
Jocelyn G. May 13, 2015
My daughter apparently reads Food52 emails at school, because she texted me this afternoon asking if we could have it tonight. And so we did. It is really, really outstanding. We loved it. My only thought is to add some pepper in there somewhere to give it a little more zip. I wanted to sub in yogurt for the burrata, but that was a no go with the requester :).
Kenzi W. May 13, 2015
Wow. This comment makes me so, so happy. (And love the pepper suggestion—will try it next time!)
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