the Breville Test Kitchen
Heirloom Carrots with Carrot Top Pesto
The carrot tops are used to make the pesto, and the natural sweetness of the carrots get intensified when air fried, making this a truly amazing recipe.
the Smart Oven™ Air Fryer Pro
40 mins total time
20 mins active time
Easy
Serves 4
Ingredients
Measurements:
680 g heirloom carrotswith tops on
2 tbsp olive oil
Freshly ground black pepperto season
For the pesto
1 tsp kosher salt
½ cup (40 g) finely grated parmesan cheese
¼ cup (35 g) shelled pistachios
2 cloves garlicminced
½ cup (120 ml) extra-virgin olive oil- ½ tsp kosher salt
Instructions
- 1Trim the carrot tops, remove and discard the tough stems, keeping only the tender tops. Thoroughly wash the tops and pat dry between paper towels.
- 2Blend 1 1/3 cups of the carrot tops with the pesto ingredients into a chunky paste. Transfer to a bowl and set aside.
- 3Insert the wire rack into position 6. Set the oven to Roast, Super Convection, 205°C, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 4Gently scrape the carrots to remove any dirt, wash and drain well on paper towels. The tender skin on heirloom carrots does not need to be peeled.
- 5Place the carrots in a bowl, add the oil, salt and pepper and toss to coat. Place in a single layer in the roasting pan.
- 6Once preheated, place the pan in the oven and cook for 20 minutes.
- 7The carrots should be tender when pierced with a knife. The knife should easily slide in without any resistance. If not, cook them a little longer.
- 8Spoon the pesto over the carrots and serve.