Carrot Top Pesto Pasta

I have never met a pesto pasta I hated. Each bite is always rich, full of flavors and aromas as bright as the sauce is, and satisfies any craving and empty stomach.

However, I like to think you can make a “pesto” with a diverse amount of greens. My favorite way to reduce food waste and use up carrot stems has been to add it to my pesto.

After a long winter, bright flavors are desired in every way. And so, we added some mint and peas to make the sauce a bit more dense and lip smacking good.

Never forget the 3 pillars of a great pesto: 1) ALWAYS use high-quality extra-virgin olive oil, when you can. 2) Citrus and acidity is essential. Using lemon is traditional, however, I could see preserved lemon or even the zest of a buddha’s hand being added for a more robust flavor profile. 3) Always save your pasta water for your sauce- it helps it emulsify.

Make this for dinner, meal prep it and keep in the fridge (if it lasts that long), and enjoy! xx

Carrot Top Pesto Pasta

Time: 30 to 35 minutes

Serves: 4 to 6 servings

INGREDIENTS

• carrot stems/tops from 1 large bunch, about 1 cup

• 1 cup frozen peas

• 1 cup mint leaves, stems removed

• 2 cloves garlic

• 4 saffron threads, soaked in 2 tablespoons water

• 1 tablespoon preserved lemon paste, substitute with the juice of 1 lemon

• zest of 1 lemon

• 1/4 cup high-quality extra virgin olive oil

• 1/2 cup raw walnuts, substitute with pine nuts if available

• 1 tablespoon nutritional yeast

• 2 to 4 tablespoons water, to thin if needed

• salt and pepper, to taste

• fresh chopped parsley, for garnish

• tahina, for garnish

• salsa macha or chili oil, for garnish

DIRECTIONS

1. Begin by soaking your saffron threads in 2 tablespoons of water. Set aside.

2. Remove your carrot tops/stems from your carrots and rinse them. Heat a pot of water over high heat and bring to a boil. Reduce to a simmer and add your frozen peas. Cook for 1 to 2 minutes until fork tender. Add the carrot tops to blanch, cook for about 30 seconds to 1 minute or until the greens are bright green. Drain and set aside.

3. To a blender, add the carrot tops, peas, mint leaves, garlic, saffron threads (including the water), preserved lemon paste or juice, lemon zest, and olive oil. Blend until smooth and creamy.

4. Add the walnuts, nutritional yeast, and about 2 tablespoons of water. Blend until smooth. You can preserve this by placing it in an airtight jar, topping it off with olive oil, and refrigerating for up to 5 to 7 days.

5. Heat a pot of salted water and bring to a boil. Add your favorite pasta shape and cook until a little less than al dente.

6. Reserve about 3/4 cup of pasta water and drain. Add your pasta and sauce (about 1/4 cup per person) with 1/4 cup of pasta water, to start. Stir until the sauce emulsifies over medium heat and it begins to cling to each noodle.

7. Serve with a tahina sauce, chili oil, chopped parsley, and fresh lemon zest.

8. Dive in!

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