The Heirloom Kitchen
Sides•35 min•Easy

Burnt Carrots & Pistachio Pesto

Charred until blistered and sweet, then topped with a bright, nutty pesto.

Burnt Carrots & Pistachio Pesto
Prep + Cook
35 min
Difficulty
Easy
Serves
4
Rating
★ 4.6

Ingredients

  • 1.5 lbs carrots, halved lengthwise
  • 3 tbsp olive oil
  • 1/2 cup shelled pistachios
  • 1 cup fresh parsley
  • 1/4 cup grated Pecorino
  • 1/2 lemon, juiced

Instructions

  1. 1

    Toss carrots with olive oil, salt, and pepper. Roast at 425°F until deeply charred, 25–30 minutes.

  2. 2

    Blend pistachios, parsley, Pecorino, lemon juice, and olive oil into a rough pesto.

  3. 3

    Spoon pesto over warm carrots and serve immediately.

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