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Roasted Carrots and Cherry Tomatoes with Carrot-Top Pesto Dressing

The carrot-top pesto will yield more than you need, so keep the leftovers to toss with pasta, stir into mashed potatoes, 
or add to a minestrone soup.

Ingredients: 

Ingredient Set Name: 

Pesto

Ingredients: 

Ingredient Line: 
1 clove garlic
Ingredient Line: 
2 packed cups carrot top leaves and tender stems, plus 8 to 12 large sprigs for garnish
Ingredient Line: 
½ cup packed cilantro sprigs or parsley leaves
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⅓ cup plus 1 Tbs. coarsely chopped toasted walnuts, divided
Ingredient Line: 
½ cup coarsely grated Parmesan cheese
Ingredient Line: 
1½ tsp. white balsamic vinegar, divided
Ingredient Line: 
⅓ cup plus 1 Tbs. olive oil, divided

Ingredient Set Name: 

Roasted Vegetables

Ingredients: 

Ingredient Line: 
1 lb. carrots, trimmed and cut lengthwise into sticks
Ingredient Line: 
12 oz. large cherry tomatoes, halved
Ingredient Line: 
1 medium red onion, cut into wedges
Ingredient Line: 
2 Tbs. olive oil

Instructions: 

1. To make Pesto: Mince garlic in food processor. Add carrot tops, cilantro, and 1/3 cup toasted walnuts; process until finely chopped. Add Parmesan, and process to combine. Season with salt and pepper, if desired, and pulse in 1 tsp. vinegar. Gradually pour in 1/3 cup oil through tube with motor running; process until incorporated. (Pesto will be thick.) 2. Transfer half of Pesto to small bowl; reserve other half for another use. Whisk remaining 1 Tbs. oil, remaining 1/2 tsp. vinegar, and 1 Tbs. very hot water into Pesto in bowl to achieve dressing consistency; set aside. 3. To make Roasted Vegetables: Preheat oven to 450°F. Combine carrots, tomatoes, onion, and oil in large bowl, and season with salt and pepper, if desired. Transfer to baking sheets. Roast 30 to 35 minutes, or until carrots are browned and tender and tomatoes are shriveled and dark around edges. 4. Use thin spatula to loosen vegetables from baking sheets without breaking them up, and transfer to platter. Dollop Pesto over Roasted Vegetables, top with remaining 1 Tbs. chopped walnuts, and garnish with carrot top sprigs.

Nutrition Information: 

Calories: 
312
Protein: 
5 g
Total Fat: 
25 g
Saturated Fat: 
4 g
Carbohydrates: 
18 g
Cholesterol: 
4 mg
Sodium: 
159 mg
Fiber: 
5 g
Sugar: 
9 g
Yield: 
Serves 4

Comments on this Recipe

They all sound delicious!

This looks delicious! We are looking forward to trying this (without the nuts, of course) and sharing it with our readers, along with many of your other recipes. We'll always link up to you and let you know when we do! http://www.allergycookie.com/

This was absolutely delicious! I am not a huge fan of pesto, but I think the use of carrot tops instead of basil is what made it taste so good to me.

Wow, what a fabulous recipe! This is the best pesto I've ever tasted and the roasted vegetables were salacious. I'll definitely make again. I had a difficult time finding carrots with the tops but I finally lucked up. Really a winning recipe!

Looks and sounds delicious!! Just make sure you get a parmesan without rennet or made with vegetable rennet so that it's vegetarian-friendly

I loved this recipe and my kids loved it too!! We mixed spinach leaves with the carrot tops for the pesto and it was sweet and delicious. Definitely a keeper!!

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