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Using What You've Got Pasta with Carrot Top Pesto

Pasta carrot pesto

Most of us are used to throwing away the leafy green tops of carrots, but they’re completely edible and make a wonderful pasta sauce! This waste-reducing recipe can be made with any kind of nuts you prefer, or with pumpkin or sunflower seeds if you’re a nut-free family. Blanching (lightly cooking) the carrot greens first makes them less tough and easier to blend into a sauce. Make a large batch and freeze the extra pesto in ice cube trays for quick meals later on.

Instructions

1. Fill a medium saucepan with water and bring to a rolling boil.
2. Add the carrot greens to the water and cook for 3 minutes. Drain thoroughly and rinse the blanched greens with cold water to stop the cooking process.
3. In a blender or food processor, combine the carrot greens, parsley, nuts, garlic, olive oil, salt, and pepper. Pulse until you have a smooth paste (you can add 2 tablespoons of water if you need a bit more liquid to help it along).
4. Transfer the pesto to a large bowl. Stir in the cheese and lemon juice.
5. Cook pasta according to package directions. Drain and toss with the pesto.

tags

Recipes cooking hot dishes pasta pasta/pizza vegetables 

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