Carrot Top Pesto Pasta with Zucchini Noodles

Carrot Top Pesto Pasta by @healthynibs


Roasted Carrots

Carrot Top Pesto


Optional Toppings


  1. Preheat oven to 425 degrees F. Line a baking sheet with a silicone mat.
  2. Peel carrots and slice them thinly on the diagonal. In a bowl, toss sliced carrots with a 1/2 tablespoon of olive oil and a pinch of salt. Spread carrots on baking sheet and bake for 15 minutes, stirring after 10 minutes of baking. Remove from oven to cool.
  3. In a pot, bring a quart of water to boil and add a generous pinch of salt. Add pasta and cook for 7 to 8 minutes. Rinse under cold water and set aside.
  4. Rinse carrot tops thoroughly. In a food processor, blend all the carrot top pesto ingredients together. Taste to see if you need to add more salt.
  5. Trim ends of zucchini and cut into noodles using a vegetable spiralizer or a julienne peeler. Set aside.
  6. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add onions and cook until they soften, about 2 to 3 minutes. Add zucchini and cook for about 2 minutes. Turn off heat. Add pasta to pan and toss everything with 1/2 the pesto sauce. Feel free to add more sauce, if you like. Refrigerate remaining sauce for 1 to 2 days.
  7. Top pasta with roasted carrots, parmesan, pepper, and a bit of lemon juice.


1. I like using 1 tablespoon of miso paste in my pesto, but you can replace that with 1/2 to 1 teaspoon of kosher salt.

2. Be sure to rinse the carrot tops thoroughly! I lot of dirt can get stuck in there!