Roasted Carrot Tart with Carrot-Green Pesto
In this vegetarian main-dish recipe, you use the entire carrot from root to greens, so there's less waste. Roasted carrots are layered on top of a creamy ricotta base with pesto made using the green tops from carrots. Untrimmed carrots can be tough to find, but when you do, cut off the tops and store them separately or they'll draw moisture from the carrots. If you don't have carrot greens, use 1 cup of parsley instead.
To make ahead: Refrigerate pesto (Step 3) for up to 5 days or freeze for up to 3 months.