Name: Carrot tops are perfect for pesto!
Ingredients: Carrot greens. From 2 bunches, about 2 cups, roughly chopped to fit into blender cup or food processor bowl. Stems too, not just the leaves. But be careful with the thick stems at the base of the carrot. Those can be fibrous, so you can leave them out, or, if you have an extra powerful blender, just make sure to puree them very well.; Fresh basil or another fresh herb (optional). About 1/4 cup, roughly chopped and packed. If you don’t have access to fresh basil, you can sub another fresh herb, or omit entirely. Dried will taste fine, but you need more than is practical.; Garlic. Two cloves.; Pine nuts or another type of nut. About 1/3 cup, though add more or less or mix depending on what you have. I have made this with almonds or walnuts in the past, simply because that’s what we had on hand.; Parmesan cheese. About 1/4 cup, grated (optional – omit for vegan option, but add a pinch of salt to compensate).; Olive oil. No real need to measure, just add until the consistency is right. Probably ~1/4 cup.

Ingredients

Carrot top pesto (see above 🙂 )
Pasta of your choice
Veggies of your choice. We’ve used tomatoes and mushrooms.

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Instructions

Cook and drain your pasta, reserving 1/2 cup of the cooking water.
While the water is boiling and the pasta is cooking, sauté any vegetables you want to add.
Add the pasta.
Add enough pesto to coat the pasta
Thin out with the reserved cooking water and stir until everything is incorporated and the pasta is well coated.