Carrot Top Pesto Pasta

Carrot Top Pesto Pasta

Carrot Top Pesto Pasta

  • For the pesto:

  • 70 grams cashews, soaked overnight and drained

  • 1/2-1 teaspoon Garlic Granules

  • 30 grams fresh basil

  • Leafy greens from the end of one bunch carrots, chopped

  • 2-3 tablespoons Nutritional Yeast

  • 100-150 millilitres oil of choice (I used cold-pressed rapeseed)

  • Lemon juice, to taste

  • Salt and pepper, to taste

  • To serve:

  • Fresh basil, cooked pasta of choice


  • 1 Blitz cashews with the garlic granules in a processor until broken down. Stir, then add in the basil and carrot greens. Blend once more until well combined. Add in the oil, a drizzle at a time, blending in between, until you reach desired consistency. Blend in the Nutritional Yeast, salt and pepper and lemon juice to taste. Store in the fridge, or toss into cooked pasta and enjoy!