Carrots are often celebrated for their naturally sweet flavor and vibrant color, but their leafy tops are just as valuable in the kitchen. This Roasted Carrot & Carrot Top Pesto Pasta transforms the entire vegetable into a bright, satisfying meal that celebrates seasonal produce while reducing food waste. Roasted carrots add natural sweetness, while a homemade carrot top pesto creates a fresh, herbaceous sauce that coats every bite. It’s a delicious reminder that wholesome ingredients can be both flavorful and sustainable.
Carrot Top Pesto Pasta with Roasted Carrots
Ingredients
Roasted Carrots
2 bunches carrots, tops removed and reserved
2 tsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper
Carrot Top Pesto
2 cups carrot tops (add parsley if needed for volume)
1/3 cup toasted salted cashews
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 garlic clove
1/4 tsp sea salt
1/4 tsp black pepper
Pasta
12 ounces pasta of choice
1/4 to 1/2 cup reserved pasta water
1/4 cup grated Parmesan or Pecorino (optional)
Lemon zest for garnish (optional)
Steps
1) Preheat oven to 425°F. Toss carrots with olive oil, salt, and pepper. Roast for 18–22 minutes, until tender and lightly caramelized.
2) In a food processor, combine carrot tops, cashews, garlic, lemon juice, salt, and pepper. Blend while slowly drizzling in the olive oil until smooth.
3) Prepare pasta according to package directions, reserve pasta water before draining.
4) Return the pasta to the pot and toss with 1/2-2/3 cup of the pesto, adding reserved pasta water as needed to create a silky sauce.
5) Fold in the roasted carrots and toss gently to combine.
6) Top with grated Parmesan and fresh lemon zest, if desired, and enjoy immediately.
