The perfect lazy dinner. Pesto Pasta. So simple, but so satisfying. Pesto pasta is another go to quick meal for us and brilliant for last minute lunch prep. We’ve always got a couple of jars stashed in the cupboard but nothing beats homemade. I’m usually a straight up basil pesto kinda gal and have been lovingly nursing my basil plant throughout lockdown but this carrot top pesto makes a lovely change!
Often with basil pesto I find it a little sharp and am guilty of adding a LOT of cheese, but what I love about the carrot top pesto is that it’s a lot more subtle – offering a brilliant base to add in some veggies! Also a great way to use up the tops that would usually end up in the bin!
I always make a pot of pesto and then leave it in the fridge for as and when – it’s usually okay for about a week!
Carrot tops from about 7 carrots (I picked up some carrots at the farmers market & you should be able to grab them in some supermarkets, if not check out your local grocers!) #supportlocal
Handful of pine nuts (toasted for a few minutes)
1 clove of garlic
3 tbsp good quality of olive oil
Few fresh basil leaves
Lots of s&p
1 tbsp of grated parmesan
Handful of chopped mushrooms
Pasta – I’ve used fresh tagliatelle but your choice! Fresh is great!
- Let’s start with the pesto – remove the larger stems and keep the leafy top section, roughly chop & add to a food processor
- Blitz slightly before adding in the pine nuts, parmesan and crushed garlic clove and blend. Slowly add in the olive oil until you have your desired consistency and season to taste
- Cook pasta as per instructions on the packet and dry fry some mushrooms (dry frying allows them to release their flavour!)
- Once the pasta is cooked – use tongs to add the pasta to the mushroom pan (this will help also transfer some of the pasta water) and add a spoonful of pesto (2 tsp per serving) along with another dash of pasta water & combine! You can add more / less pesto depending on your preference!
- Serve with a drizzle of olive oil and sprinkling of parmesan!