Roasted Carrots with Carrot Top Pesto
Ingredients
- 12 to 14 medium carrots with tops (about 1 1/2 pounds)
- 5 to 6 tablespoons extra-virgin olive oil
- 2 teaspoons sweet curry powder
- Kosher salt and freshly ground black pepper
- 1 tablespoon dark brown sugar
- 1/2 cup walnut halves
- 1 cup fresh basil leaves, tightly packed
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
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