Roasted Carrots and Pistachio Pesto

I found these stubby little carrots at the greenmarket and couldn't resist. Someone told me that they're called "Paris Market" carrots, which I love, but the name on the sign at union square said "baseball carrots." Whatever their name, I'm smitten. 

I decided to roast them because I was cold and wanted something warm. I snipped off their greens, gave them a good scrub and threw together a pesto of whatever I had on hand while they were cooking. The pesto turned out to be kind of a happy accident -- I didn't use any measurements, grabbed parsley when I meant to only use cilantro, and threw in garlic scapes when I remembered I had them. I also made more than I needed for the carrots, so I got to use this pesto a few different ways. Here's a recipe with estimated measurements, but really, trust your judgement and taste as you go -- pesto hardly requires an exact recipe. 

Pistachio Pesto

  • 1 cup raw pistachos
  • 1 cup fresh parsley and cilantro leaves, combined
  • 2 garlic scapes, chopped
  • Olive oil
  • Sea salt

Heat some olive oil, about a tablespoon, in a pan over medium-high heat. When the oil is shimmery, add the chopped garlic scapes and sauté until tender. In the bowl of a food processor, add pistachios, parsley, cilantro, garlic scapes and the oil they were cooked in, and a generous pinch of salt. Give this a few pulses, then slowly add olive oil while the processor is running, until you get the consistency you like. Taste for salt along the way.