Honey Roasted Carrots with carrot top pesto, feta and roasted pumpkin seeds

From top to tail, or what-ever you would like to call it, this recipe is exactly that. The carrot leafy tops are made into a cost-effective pesto using roasted pumpkin seeds instead of nuts and a small amount of cheddar instead of parmesan. If you want to make this pesto and can’t get your hands on carrot tops or have an endless supply of flat-leaf parsley or basil lying around, use that! The pesto itself is a lovely thing to have in the fridge for the week for breakfast, pasta, and so much more. The carrots themselves are honey- roasted. I did my roasted carrots in the airfryer with a paper liner, however, an oven would work just as well – just be sure to line the baking pan with either foil or greaseproof paper. Once cooked the carrots are topped with the pesto, sprinkled with crumbled feta and pumpkin seeds.

Recipe by Rebecca Bourhill

Carrot Pesto

2 cups semi-packed carrot tops – pick the small pieces (fronds) off the main thick stem

2 medium garlic cloves

20g strong cheddar or gouda, grated or small cubed

½ + ¼ cup Pumpkin seeds (3/4 cup)

110ml olive oil (1/3 cup +2 Tbsp)

2 tsp lemon juice

2 Tbsp water

Salt and pepper to taste, keeping in mind the salty cheddar/ gouda

Start by washing the carrot tops thoroughly to get all the sand off.  Roast all the pumpkin seeds in a hot pan with no oil. They will begin to pop and that is good, move the pan around every 20 seconds, closely keep your eye on them so they don’t burn. You are looking for a golden brown colour. In return for this roasting, you will get a nuttiness from them. Let them cool on a plate before you use them.

Holding back ¼ cup pumpkin seeds, water and salt, place everything else into a jug and blend with a hand / stick blender or in a nutri-bullet. If needed add a little water to thin out to assist with the blending. Season with salt and pepper.

Honey-roasted carrots

500g carrots, washed well, cut in half (shorter) and then thin parts in half and thicker parts quartered

2 Tbsp honey

3 Tbsp olive oil

Salt and pepper to taste

If doing it in the oven – pre-heat to 180 degrees

Toss the carrots in the honey, olive oil, salt and pepper to taste.

If doing it in the air-fryer – place on a liner and cook at 165 degrees C for +- 30 minutes checking after 15 minutes and move them around. Put them back in for another 10 minutes and check again. Thereafter cook in 5 minute intervals until golden brown and semi-soft. If doing it in the oven place the carrots on a baking tray that is lined with greaseproof paper or foil. Roast for 20 minutes before checking and moving the pieces around. Repeat for another 15-20 minutes checking on them again. Continue roasting until golden brown as you would using the air-fryer. The honey makes them go brown fast, so keep your eye on them (both air-fryer and oven). It is good to have a bit of a crunch!

To serve

¼ cup reserved roasted pumpkin seeds

80-100g feta

Freshly ground black pepper

Put the carrots on a serving plate and spoon over the pesto, sprinkle with pumpkin seeds, crumbled feta and freshly ground black pepper.