Part 5/26:
While the carrots roast, the chef prepares a vibrant pesto using the carrot tops. She blends the carrot greens with basil, walnuts, olive oil, and a touch of honey, creating a flavorful sauce that perfectly complements the roasted carrots.
The pesto is drizzled over the hot, caramelized carrots, adding a burst of freshness and herbal notes. This dish not only reduces food waste but also showcases the versatility of the humble carrot, transforming it into a visually stunning and delicious side.