Farro with Roasted Vegetables and Carrot Top Pesto

Delicata squash are back! This filling farro bowl is filled with roasted delicata squash and carrots and mixed in a carrot top pesto.

1 large delicata squash (17.5oz./500g)
2 cups (235g) sliced carrots (outer skin peeled)
1/2 medium red onion, sliced
1 and 1/2 TBS olive oil
pinch of salt
1 cup (200g) farro
1/2 large red pepper, diced
3/4 cup (25g) carrot tops (leaves and the tender stems)
1 cup (15g) fresh basil leaves
1/4 cup (25g) shredded parmesan cheese
1/3 cup (35g) walnut halves
2 TBS olive oil
2 TBS water
1 and 1/2 tsp sea salt, add more to taste

View the full recipe at Healthy Nibbles & Bits →