The Whole Carrot

Love carrots, been called a rabbit my whole life.  For Easter I grabbed some organic carrots from our market to make my usual honey glazed dish but this year I glazed the butternut squash I had frozen instead and thought I'd go the savory route.  All too simple, Washed the carrots, cut the tops off (saved them), drizzled them with olive oil, a little sea salt, black pepper and some garlic powder.  Roasted them in the oven for about 15 minutes and then brushed them with a mixture of melted butter, dried oregano, basil and thyme. They were delicious.

With the washed tops I tossed them in my food processor with, sunflower seeds, feta and olive oil and made a pesto to stuff my chicken breasts with.  I added mushrooms and asparagus to mine, Dan just wanted extra feta in his. 

3 c. of carrot tops (about the amount on 1 standard bunch)

1/4 c. unsalted shelled sunflower seeds 

1/4 c. olive oil (start with half and add more depending on desired consistency)

1/8 c. feta

place in food processor and pulse until desired consistency