Don’t throw away the versatile carrot top! Carrots are delicious and will save you money!
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- FOR THE PESTO SAUCE:
- ½ cups Pine nuts
- 1 cup Wrapped carrot tops
- ¼ cups nutritional yeast
- 1 teaspoon Finely chopped garlic
- ¼ teaspoons Salt
- 1 tbsp Lemon juice
- ¼ cups Extra virgin olive oil
- FOR THE PASTA:
- 16 ounces, weight Spaghetti
- ½ cups Reserved pasta water
Preparation
For the pesto sauce:
Dry toast the pine nuts by heating a small skillet over medium heat. Add pine nuts, stirring constantly, until nuts are toasted and lightly browned, about 5 minutes.
In a food processor, add the carrot tops, pine nuts, nutritional yeast, garlic, salt and lemon juice. Pulse until coarsely chopped and incorporated together. Add olive oil and run the food processor continuously until everything is incorporated and you have a slightly thick and not quite smooth mixture.
If the mixture sticks to the sides of the food processor, use a spatula to scrape down the sides and pulse again to mix everything evenly.
For the spaghetti:
Cook pasta according to package directions, reserving 1/2 cup to 1 cup pasta water.
After reserving the pasta water, drain the pasta. In the saucepan, add 1/2 cup of cooking water and the pesto. Whisk to combine.
Return the drained spaghetti to the pan and toss to coat the noodles. If the sauce is still too tight and not spreading evenly, add more of the reserved pasta water.
Garnish with fresh carrot leaves and enjoy!
