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Carrot Noodles with Carrot Top Pesto
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
When you're lucky enough to find carrots with beautiful greens still attached to them, it's a shame to toss the greens out. Our recipe for carrot top pesto uses the entire plant so those greens don't go to waste. Carrot greens give this pesto a bright, fresh flavor and a vibrant color. Carrots with tops are more readily available now. You can find carrots with tops at your local farmers' markets or check the produce section of your local supermarket.
Course: Side Dish
Keyword: carrots
Servings: 4 servings
Ingredients
  • 1 cup packed carrot top leafy greens
  • 1/4 cup packed fresh basil
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons pine nuts
  • 2 large garlic cloves
  • 1/4 teaspoon salt
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 pound carrots, spiralized using thick spiral blade
Instructions
  1. Place carrot tops, basil, Parmesan cheese, pine nuts, garlic and salt in food processor; process until a coarse paste forms. Slowly add 1/4 cup olive oil and lemon juice and process until combined.
  2. Meanwhile, heat remaining 1 tablespoon oil in large non-stick skillet. Add carrot noodles and cook, stirring occasionally, until tender-crisp, about 3 minutes.
  3. To serve, toss carrot noodles with 3 tablespoons carrot top pesto. Serve with additional pesto.
Recipe Notes

Tip: This recipe makes about 1/2 cup carrot top pesto. Store leftover pesto in a sealed container in the refrigerator or freezer. Use as you would traditional basil pesto.