Pasta pesto with carrot and carrot leaf pesto
A surprisingly delicious way to use up your carrot leaves
Equipment
- Food processor or stick blender
Ingredients
- 1 bunch carrots preferably organic
- 0.5 bunch parsley
- 150 grams pasta of your choice
- 50 grams pine nuts
- 150 ml Olive oil
- 3 cloves garlic
- 2 tbsp nutritional yeast
- 1 lemon
Instructions
- Heat the oven to 200°C. (400˚F)
- Peel the carrot and cut into about 1 cm pieces. Put on a baking sheet lined with baking paper and stir with some oil, salt and pepper. Roast in the oven until tender, about 25 minutes.
- Wrap the garlic cloves in aluminum foil and place in the oven until puffed and soft.
- Toast the pine nuts in a dry skillet until golden brown.
- Wash the carrot tops and dry well. Cut the bottom (hard) part of the stalks. Using a hand blender or food processor, puree the carrot leaves, parsley, puffed garlic, 2/3 of the pine nuts, juice and zest of the lemon, edelgist flakes and olive oil into a smooth pesto. Season to taste with salt and pepper.
- Cook the pasta al dente and place in a large bowl with a little cooking liquid. Mix in some of the pesto and the roasted carrots. Garnish with the remaining pine nuts.
- The remaining pesto will keep for about 4 days in the refrigerator.
Nutrition
Calories: 572kcal | Carbohydrates: 86g | Protein: 20g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 132mg | Potassium: 1182mg | Fiber: 12g | Sugar: 12g | Vitamin A: 29620IU | Vitamin C: 59mg | Calcium: 118mg | Iron: 5mg