Description
A delicious and sustainable pasta dish made with carrot tops, perfect for reducing food waste.
Ingredients
Scale
- 2 cups carrot tops, washed and chopped
- 1/2 cup nuts (pine nuts or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- 8 oz pasta of choice
Instructions
- Cook the pasta according to package instructions until al dente.
- In a food processor, combine carrot tops, nuts, Parmesan cheese, and garlic.
- Pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth.
- Season with salt and pepper to taste.
- Drain the pasta and toss it with the carrot-top pesto.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- Feel free to substitute any nuts you have on hand.
- This pesto can be stored in the refrigerator for up to a week.
- Add lemon juice for a zesty flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Zero-Waste, Carrot-Top, Pesto, Pasta, Sustainable Cooking