A surprisingly delicious way to use up your carrot leaves
Course Mains
Cuisine Vegan
Keyword carrots, olive oil, pinenuts
Diet vegan, vegetarian
Prep Time 30 minutesmins
Cook Time 15 minutesmins
Total Time 45 minutesmins
Servings 2people
Calories 572
Equipment
Food processor or stick blender
Ingredients
1bunchcarrots preferably organic
0.5bunchparsley
150gramspasta of your choice
50gramspine nuts
150mlOlive oil
3clovesgarlic
2tbspnutritional yeast
1lemon
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.