Pasta with vegan carrot top pesto
Pasta with carrot top pesto is a tasty and zero waste main dish. Instead of throwing away carrot greens, you can transform them into a delicious meal.
Difficulty:
Medium
Preparation time:
5 minutes
Cooking time:
10 minutes
Cost:
Low
Ingredients for four people
- 300 grams of pasta
- 80 grams of carrot leaves
- 6 tbsp of olive oil
- 5 tbsp of nutritional yeast (or vegan parmesan)
- 1 tsp of powdered garlic
- 15 grams of pine nuts
- A pinch of salt
- 1 tsp of salt
Preparation
Blend in a food processor carrot leaves, olive oil, nutritional yeast (or parmesan), garlic, pine nuts, pepper, and salt. In the meantime, cook the pasta. When it is “al dente”, drain it and add it to a pan with pesto. Cook for a few minutes and serve.
Pasta with carrot top pesto can be kept in the fridge for two days.
