Carrot Top Pesto Food

CARROT TOP PESTO

Steps:

• Add all ingredients to a food processor, starting with the lesser amount of olive oil. Pulse a few times until well combined. Add additional olive oil as needed to reach desired pesto texture.
• Taste pesto - if desired, add salt. I usually season the foods I'm adding it to first (like baked chicken or potatoes) but feel free to add a little salt to the pesto if needed.
• Serve pesto over pasta, baked chicken, potatoes, or whatever your heart desires!

CARROT TOP PASTA RECIPE

Steps:

• 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.

CARROT-TOP PESTO

Steps:

• Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.

ROASTED CARROTS WITH PESTO

Steps:

• Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.