Carrot Top Pesto with Orecchiette Pasta

April 12, 2018

Ingredients

  • 1 cup carrot greens
  • ½ cup fresh basil leaves
  • Small handful fresh parsley
  • ¼ cup toasted walnuts, pine nuts, or sliced almonds
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1 garlic clove, peeled
  • ½ cup grated parmesan
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 4 cups cooked orecchiette (or other medium-sized) pasta

Preparation

Wash carrot greens and dry in a salad spinner.

In the bowl of a food processor, add carrot greens, basil, parsley, nuts, lemon zest/juice, garlic, parmesan, salt, and pepper. Pulse 6–8 times, until finely minced. With processor running, slowly add oil through feed tube and process until combined. Taste for seasoning then place in a small lidded container, drizzle in a thin layer of olive oil, cover, and refrigerate until ready to use.

Cook pasta according to package directions. When cooked, reserve about 1 cup of pasta water, then drain. Return pasta to the pan over low heat. Add 2–3 tablespoons (or more to taste) of pesto to the warm pasta, along with a few tablespoons of pasta water. Stir to combine, adding small amounts of pasta water at a time, until you have a creamy consistency, then serve.

Ingredients

  • 1 cup carrot greens
  • ½ cup fresh basil leaves
  • Small handful fresh parsley
  • ¼ cup toasted walnuts, pine nuts, or sliced almonds
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1 garlic clove, peeled
  • ½ cup grated parmesan
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 4 cups cooked orecchiette (or other medium-sized) pasta
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