Carrot Greens Pesto Cold Pasta Salad Recipe | Vegan + GF
Not only are carrots delicious and nutritious, but their greens are also edible! If you have some carrot greens kicking around, put them to good use in this cold pasta salad recipe. The pesto is flavorful and the pasta salad is perfect for a summer picnic or potluck. Give it a try!
Servings: 4 servings
Calories: 383kcal
Equipment
- Food Processor (affiliate link)
- Large saucepan (affiliate link)
- Mason Jar (affiliate link)
Ingredients
- 1 bunch carrot tops about 3 oz, blanched and pad dry
- ⅓ cup nutritional yeast or homemade vegan parmesan
- ½ lemon juiced
- ½ cup cashew nuts roasted salted or pine nuts
- 1 clove garlic or ¼ teaspoon granulated garlic powder
- ⅓ cup olive oil extra-virgin
- ½ teaspoon red chili flakes
- ½ teaspoon sea salt
Optional:
- 10 oz gluten-free pasta such as fusilli. 300 grams (100 grams per person)
- ¾ cup pasta water
Cups - Metric
Instructions
- Cut the carrot tops. Then blanch for 30 seconds in boiling water and then pad dry them with a clean table cloth.
- Blend all the ingredients in an immersion blender or food processor until the pesto reaches the desired consistency. You might have to stop and scrape down the sides with a spatula.
- Adjust the seasoning. If you want it to be more garlicky, add an extra garlic clove. Add more olive oil for a more liquid pesto.
If making pasta
- You can start boiling water before making your pesto because it is made fast!
- Boil the pasta as per package directions, with salt. Before straining the pasta on a colander, save some of the pasta water, which will be starchy, so when you add the pesto to your strained pasta. Add water little by little to achieve the creamiest texture. I use about ¾ cup of starchy water.
- Serving. You can enjoy this pasta warm immediately after cooking it or serve it cold as a salad. If serving as a cold summer salad, make sure to remove it from the fridge 15 minutes before serving, so it reaches room temperature.