Roasted Carrots and Cherry Tomatoes with Carrot-Top Pesto

unnamed-7 Serves 4

*Adapted from Vegetarian Times



  • 1 garlic clove
  • 2 packed cups carrot top leaves and stems, set aside a few for garnish
  • 1⁄2 packed cup cilantro or parsley leaves
  • 1/3 cup +1 tbsp chopped walnuts, divided
  • 1⁄2 cup Nutritional yeast or Armesan –Vegan Parmesan cheese (Optional)
  • 1 1⁄2 tsp white balsamic vinegar, divided
  • 1/3 cup + 1 tbsp olive oil, divided

Roasted Veggies:

  • 1 lb carrots, trimmed and cut lengthwise into sticks
  • 12 oz large cherry tomatoes, halved (I used red and yellow)
  • 1 medium red onion, cut into wedges
  • 2 tbsp grapeseed oil


For the Pesto:

  1. Mince the garlic in the food processor. Add the carrot tops, cilantro and 1/3 cup toasted walnuts; process until finely chopped. Add Armesan if using, or nutritional yeast. And process to combine. Season with salt and pepper plus 1 tsp vinegar. Gradually pour in 1/3 cup oil through tube with processor on. (pesto will be thick).
  2. Transfer half the pesto to a small bowl; reserve the remaining. Whisk remaining 1 tbsp oil, remaining 1⁄2 tsp vinegar and 1 tbsp very hot water into the pesto for more wet consistency. Set aside.

For Roasted Veggies:

  1. Preheat oven to 450 degrees. Combine carrots, tomatoes, onion and oil in a large bowl, and season with salt and pepper as desired. Transfer to a baking sheet and roast for 30-35 minutes.
  2. When slightly cooled to handle, transfer veggies to a serving dish and incorporate. Mix well and garnish with remaining nuts and few carrot top springs.

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