To make the Carrot Top Pesto: Add carrot top green, parsley, garlic, toasted walnuts, ½ tsp. Kosher salt, and ¼ tsp. freshly ground black pepper to a food processor. Pulse a few times to break things down. With motor running, stream in the ½ cup extra virgin olive oil. Process until pesto is smooth. Stir in grated parmesan and set aside until ready to use.
Preheat oven to 450ºF. Place carrots and red onion in a large bowl and top with ⅓ cup extra virgin olive oil, maple syrup. Season to taste with Kosher salt, and freshly cracked black pepper. Toss to combine then place carrots and red onion in an even layer on a large sheet tray. Roast for 8-10 minutes or until carrots are tender. Set aside to cool, slightly.
Gently toss the roasted carrots and onions and halved One Sweet® tomatoes with ¼ cup of prepared Carrot Top Pesto. Arrange on a serving platter, garnish with another drizzle of the Carrot Top Pesto, shaved parmesan, and serve.
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