INGREDIENTS
1 1/2 lb
Baby tri-color carrots
1 cup
Carrot top greens
1 clove
Garlic
1 cup
Parsley, fresh
3 tbsp
Honey
1/2 tsp
Black pepper, cracked
1/2 tsp
Sea or kosher salt
1/2 cup
Olive oil, extra virgin
2 tsp
Cumin seeds
1/2 cup
Pistachios, roasted salted
1 tbsp
Butter
1/2 cup
Pecorino cheese, grated