roasted carrots with barley, cannellini beans, and carrot top pesto



  • 1 cup carrot top greens, tough stems removed
  • 1/4 cup (packed) basil and/or Italian parsley
  • 2 Tbsp finely grated parmesan
  • 1/4 cup olive oil
  • juice of 1/4 lemon
  • 1 Tbsp chopped toasted pine nuts, walnuts, or cashews
  • 1 small clove garlic


  • 1/2 cup barley or farro
  • 1 clove garlic, thinly sliced
  • 8 oz organic rainbow carrots, scrubbed and tops trimmed with about 1/2-inch stem still attached
  • 1 Tbsp olive oil
  • 1 15-oz can cannellini (great northern) beans


  1. Cook barley according to package directions, adding the sliced garlic and plenty of salt to the pot.
  2. Preheat the oven to 400F. Toss carrots with olive oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden and tender, 25-35 minutes.
  3. While the carrots are roasting, make the pesto. Pulse the garlic and nuts in a food processor until a coarse paste forms. Add the carrot tops, basil/parsley, lemon juice, and parmesan, and process until smooth. While the motor is running, pour in the olive oil, scraping sides as necessary.
  4. Mix the cooked barley with the beans and most of the pesto (reserve some for topping the finished dish) and transfer to a serving dish. Top with the roasted carrots and remaining pesto, and serve with additional parmesan cheese and lemon wedges, if desired.

serves 2.

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