Carrot Top Pesto with Whole Grain Penne
Rach's favorite use for leftover leafy carrot tops is to turn it into this yummy pesto.
- 2 cups leafy carrot tops (from one bunch) stems trimmed, soaked in cold water and drained well
- ¼ cup tarragon leaves, stemmed
- A handful flat-leaf parsley tops
- 2 small cloves garlic
- About ⅓ cup toasted sliced almonds and pine nuts, combined
- Juice of 1 lemon
- Salt and pepper
- A couple of handfuls of grated Parmigiano-Reggiano, about ½ cup, plus some to pass at table
- About 5-6 tablespoons extra-virgin olive oil (EVOO)
- 1 pound whole wheat or farro penne rigate
Place carrot tops, tarragon, parsley, garlic, nuts (reserving 2 tablespoons for garnish), lemon juice, salt, pepper and cheese in a food processor. Pulse chop into finely chopped mixture then stream in EVOO until pesto begins to pull away from sides of food processor. Transfer to serving bowl.
Bring water to a rolling boil for the pasta; salt the water and cook pasta to al dente. Reserve about 1 cup of starchy water just before draining the pasta.
You can eat this pasta hot, room temp or cold for lunch the next day.