carrots, leafy green tops reserved (2 to 3 bunches)
olive oil, divided
fennel seeds, crushed
each salt and pepper, divided
chopped fresh parsley
grated Parmesan cheese
clove garlic, minced
toasted walnut pieces, divided
Preheat oven to 400ºF (200ºC). Wash and coarsely chop carrot tops to make ½ cup (125 mL). Set aside. Peel and quarter carrots lengthwise.
Toss carrots with 1 tbsp (15 mL) each oil and honey, fennel seeds and half the salt and pepper. Arrange on parchment paper-lined baking sheet. Bake 18 to 20 min., or until tender.
Meanwhile, make the pesto. In food processor, pulse reserved carrot tops with remaining oil, honey, parsley, lemon juice, Parmesan, garlic, 2 tbsp (30 mL) walnut pieces and remaining salt and pepper to a coarse paste.
Transfer carrots to serving platter. Top with pesto. Sprinkle with remaining walnut pieces.
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