Don't throw out your carrot tops! Use them in this Israeli-inspired carrot top tahini dish to make a flavorful green tahini sauce with a splash of lemon, honey and garlic.
Place carrot greens, parsley, mint, garlic, lemon juice, honey, and evoo in food processor. Puree at high speed until a bright green pesto has formed. Add tahini and pulse to mix.
Taste the sauce, it probably needs salt! Adjust seasoning. Leftover tahini can be stored covered in the fridge for up to 5 days.
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.