Carrot Top Pesto
By Recipe developed for Sur La Table’s Cooking Classes
Carrot Top Pesto
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- Coarse sea salt
- 1 pound dried pasta such as linguini or spaghetti
- Tops from 2 bunches carrots, (stems and all), coarsely chopped, about 2 cups
- 1 cup basil leaves
- 2 garlic cloves, chopped
- ¼ cup chopped toasted blanched almonds
- ½ cup extra-virgin olive oil, or as needed
- ½ cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
To a large pot filled with cold water, add a couple handfuls of salt and bring to a boil over high heat. Add the pasta and cook until al dente, about 10 minutes.
While the pasta is cooking, to the Vitamix, add carrot tops, basil leaves, garlic, and almonds. Pulse until everything is finely chopped. With the Vitamix turned on, slowly drizzle the oil through the lid opening until the pesto is creamy and about the thickness of mayonnaise. You do not need to use all of the oil.
Pulse a little bit of pasta water and half the cheese into the pesto. Taste, and adjust seasoning with salt and pepper.
Drain the pasta and toss with the pesto and the rest of the cheese; serve immediately.
While the pasta is cooking, to the Vitamix, add carrot tops, basil leaves, garlic, and almonds. Pulse until everything is finely chopped. With the Vitamix turned on, slowly drizzle the oil through the lid opening until the pesto is creamy and about the thickness of mayonnaise. You do not need to use all of the oil.
Pulse a little bit of pasta water and half the cheese into the pesto. Taste, and adjust seasoning with salt and pepper.
Drain the pasta and toss with the pesto and the rest of the cheese; serve immediately.