Carrot Top Pesto Pasta 🥕

Carrot top pesto pasta 🥕
As an environmental studies major, I’m very conscious of food waste and compost my food scraps in the city green bins. However cooking with them is better for the environment and your wallet! I got a bunch of carrots from the farmer’s markets with the tops still on and followed a recipe by @yupitsvegan to make pesto out of them! I ate the pesto with @eatbanza pasta and vegan parm (recipe also below bc it’s phenomenal). To combine the pesto with pasta, reserve some cooking water and add splashes of it back into the pot and stir with a few spoonfuls of pesto and pasta.
Carrot top pesto:
– carrot tops from one large bunch of carrots
– 1/4 cup basil leaves
– 4 green onions
– 1/2 cup walnuts
– 3-4 tbsp olive oil
– 1 clove chopped garlic
– 2 tbsp lemon juice
– 1 tsp lemon zest
– 1 tbsp nutritional yeast
– salt and pepper to taste
Blanch the carrot tops first: boil them for 3 minutes, drain the water, and place in an ice bath. Drain and wring out the water from the tops. Add all the ingredients to a food processor and blend, adding more olive oil or water until combined.
Vegan parmesan:
– 3/4 cup cashews
– 3 tbsp nutritional yeast
– 1/4 tsp garlic powder
– 3/4 tsp sea salt
Blend in a food processor.

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