for Green Carrot-Top Tahini:
1 cup rough chopped carrot greens, soft carrot tops (the greens, save the tough stems for making vegetable broth)
1/2 cup chopped flat-leaf parsley
1/2 cup fresh mint (OR use mint jelly, sauce or syrup and omit honey)
1 Tablespoon honey
3 garlic cloves or 2 tablespoons of TOOM Garlic Dip (available at Costco, Wegmans, Giant – adds a creamy texture you don’t get with fresh garlic)
1/4 cup fresh lemon juice
3 Tablespoons extra virgin olive oil
1 1/2 cups tahini
1/2 teaspoon kosher salt
for Za’atar Carrots:
1 bunch carrots with tops – about 2 pounds or 12-14 medium carrots (colorful carrots are nice here, but hard to find nice ones)
2 Tablespoons extra virgin olive oil
2 Tablespoons za’atar
kosher salt and pepper
Tahini:
Place carrot greens, parsley, mint, honey, and EVOO in food processor. Puree at high speed until a bright green pesto has formed. Add tahini and pulse to mix. Adjust seasoning. Leftover tahini can be stored covered in the fridge for up to 5 days.
Carrots:
Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut carrots in half lengthwise and arrange on prepared baking sheet. Drizzle carrots with evoo, za’atar, salt, and pepper. Roast at 375°F for 20 to 30 minutes, stirring occasionally until tender and browned. Schmear a platter with a good dollop of Carrot-Top Tahini and arrange carrots on the sauce. Garnish with a drizzle of EVOO and additional chopped carrot tops.