Hands-down one of our favourite family meals is pesto pasta.
Whenever I dish up pesto pasta, there’s never any arguing, never any squabbling about finishing plates – and everyone always goes back for seconds!
This delicious Carrot Top Pesto is a great, seasonal twist on classic pesto – and it’s also the perfect way of reducing waste and using up any leftovers from those beautiful leafy carrots.
As with most pesto dishes, it’s also incredibly versatile (you can switch out walnuts for cashews or more classic pine nuts), so you can easily adapt it according to whatever you may have in your cupboard!
Carrot Top Pesto Pasta
- Serves 2
- For the pesto –
- 2 cloves garlic, minced
- Leaves from one bunch carrots, washed and chopped
- 1/2 cup walnuts
- Large handful fresh basil
- Zest and juice of half a lemon
- 2 tbsp Nutritional Yeast
- Olive oil
- Salt and pepper, to taste
- For the pasta –
- 200g pasta (I use Rizopia brown rice pasta)
- 100g frozen peas
Make your pesto by adding all ingredients to a high-powered blender and blitzing until you achieve your desired consistency, adding olive oil as needed – I used around 3 tbsp. Season to taste and set aside.
- Next, cook your pasta and peas in separate pans according to pack instructions. Drain well and toss together. Stir through pesto, reheating the pasta slightly if needed, then serve hot or cold.