6ounceswhole grain pastarotini, fusilli, spaghetti, etc.
1tablespoonsaltfor pasta water
4ouncescarrot tops and stemsfrom about 1 bunch, or 8 medium carrots
⅓cuppine nutsor seeds if nut-free
2wholegarlic cloves
½cupextra virgin olive oil
½cupvegan parmesan cheeseor nutritional yeast
⅛teaspoonquality sea salt
⅛teaspoonblack pepper
Optional:sliced carrots cherry tomatoes, carrot greens for garnish
Instructions
Wash, dry, and cut carrot tops: Cut carrot root from the stem*. If using carrots, wash the root and slice into small slices and set aside. Cut the carrot greens from the stem and place in a colander or bowl to wash, rinse well to remove dirt, then set aside to dry (about 20 minutes). Once dry, remove any remaining hard stems from carrot leaves.
Prepare carrot top pesto: In a food processor or blender, add carrot greens, pine nuts or seeds, garlic cloves, olive oil, cheese or nutritional yeast, sea salt, and black pebber. Pulse to combine, adding more oil if needed, but keep pesto a thicker consistency.
Boil pasta: Bring a large pot of water and a generous pinch of salt to a boil. Add desired pasta (we used rotini in recipe photos) and cook to al dente (or semi-firm) according to package instructions. Typically this means 8-10 minutes, depending on the pasta shape you choose (thicker pasta shapes require more time). When pasta is done, reserve ½ cup of pasta water and then drain pasta and set aside.
Prepare pesto pasta: In a large pan over medium-low heat, add pesto to pan with a small amount of reserved pasta water and heat for 1 minute. Add cooked pasta and toss to coat it in pesto. Remove from heat and plate, then serve with sliced tomatoes, a sprig of carrot greens, and a sprinkle of vegan parmesan or nutritional yeast.
Notes
Recipe notes: If you cannot eat nuts and are looking to make a nut-free pesto, we suggest using seeds like sunflower seeds or pumpkin seeds. You can also use beans or even chickpeas. If you are vegan, use either vegan parmesan or nutritional yeast in place of cheese. Use gluten-free pasta, if needed.
Tools needed: large soup pot, food processor, cutting board, knife set
Prep ahead: Prepare the carrot top pesto up to four days ahead of time.
Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4 days; we do not recommend freezing cooked pasta, but you can freeze the pesto and thaw before cooking pasta.
Nutrition notes: This recipe is a plant-based pesto pasta recipe, using carrot tops instead of basil. We suggest whole grain pasta when necessary to increase fiber and nutrient content.