Resourcefulness is a distinct skill one acquires having lived with limited financial means. I believe, there is much to be learnt from people who make do with little, maximising resource efficiency and minimising waste. Our curiosity can reveal nifty tricks of using up parts of veggies that are often considered garbage today. It turns out that carrot tops are one of these treasures!
A fresh pesto pasta is one of my go-to dishes for a quick supper. Here’s an inventive take on home-made pesto from veggie parts you might otherwise throw away. Wonderful with fresh pasta, roasted carrots and also a hit as spread on fresh bread.
- 1 cup carrot top greens
- 1 cup baby spinach
- 1 large clove garlic
- ½ cup roasted unsalted cashews
- ⅓ cup olive oil
- Salt and pepper to taste
- Prepare the carrot tops by rinsing and discarding stems that are too hard.
- Add everything to a food processor: baby spinach, carrot tops, cashews, garlic, olive oil, salt and pepper. Blend until homogeneous. Transfer to a serving dish with a spatula.
A great way of using the whole vegetable is by roasting the carrots after tossing them in olive oil, salt and pepper. Roast for 25 minutes on 220°C and savour with this wonderful pesto. Our favourite dish from this pesto is a fresh pasta with roasted carrots on top. We can’t wait to see yours.