Carrot Greens Pesto Pasta Salad Recipe

I absolutely love this recipe because it creatively uses carrot greens, turning what often gets tossed into a delicious, eco-friendly pesto that perfectly complements the pasta. Plus, the combination of fresh basil, cherry tomatoes, and olives packs such a vibrant flavor punch—it’s like my taste buds are on vacation!

I enjoy making this Carrot Greens Pesto Pasta Salad for its lively flavors and health benefits. With fresh basil, nutrient-dense carrot greens, and just-toasted pine nuts, this pesto is positively vitamin-packed.

I think the combination of grated Parmesan and zesty lemon juice gives it a nice depth, while the cherry tomatoes and olives provide a fantastic contrast.

Ingredients

Nutrient-dense, high in vitamins A and K—adds an earthy flavor.

Basil Leaves: Scented herb with antioxidative characteristics, lends a burst of fresh flavor.

Parmesan cheese: Imparts wealthy, umami flavor and provides calcium and protein.

Pine Nuts: Offer beneficial fats and proteins; boost texture and flavor.

Oleic acid (about 73%): Olive oil is predominantly made up of oleic acid, a heart-healthy, monounsaturated fat.

Monounsaturated fats are more stable than polyunsaturated fats.

They don’t oxidize as readily, which means they are less prone to form the hydrogen peroxide and other potentially problematic compounds that can occur when oils go bad.

Lemon juice: Offers vibrancy, vitamin C, and a clean, zesty note.

Sweet, watery, tiny, tomato-like fruits, a sauce more for fun than nutrition.

Noodles: Contains a lot of carbohydrates, which yield energy, and they absorb flavors really well.

Ingredient Quantities

• 1 cup carrot greens, washed and roughly chopped
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• 12 oz pasta of choice, such as fusilli or rotini
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup black olives, pitted and sliced

Instructions

1. Start with a big pot of water, well salted, and bring it to a full boil. Cook your pasta in it for slightly less time than the package instructs for an al dente finish (taste it to be sure). Drain the pasta in a colander and run it under cold water to stop the cooking. You want the noodles cool enough to handle. Set them aside.

2. Using a food processor, blend together the carrot tops, fresh basil, grated Parmesan, toasted pine nuts, and chopped garlic. Process until combined.

3. While the processor is running, drizzle in the olive oil at a slow, steady rate and listen to the pesto as it transforms into a smooth, emulsified sauce. If your emulsification is not working and the finished pesto looks a bit broken or grainy, try adding a bit more oil.

4. Blend the pesto again after adding the lemon juice so it mixes in well.

Then, taste it. If it’s not as good as it can be, add salt and freshly ground black pepper until it is.

5. Move the cooled noodles to a big mixing basin.

6. Mix in the halved cherry tomatoes, thinly sliced red onion, and sliced black olives with the pasta.

7. Incorporate the pesto sauce thoroughly with the pasta and vegetable medley. Make sure you toss it well so that everything is nice and coated.

8. Season to taste with any extra salt and pepper you feel is necessary.

9. Let the flavors meld in the pasta salad by cooling it in the fridge for no less than 30 minutes. After that, if there are any leftovers, try to eat them within three days.

10. The carrot greens pesto pasta salad can be served at room temperature or chilled. If desired, garnish with extra Parmesan cheese or fresh basil.

Equipment Needed

1. Large pot
2. Colander
3. Food processor
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Large mixing bowl
9. Wooden spoon or spatula
10. Grater (for Parmesan cheese, if not pre-grated)

FAQ

• Q: Can I substitute carrot greens with another type of greens?Yes, parsley or arugula can be used if carrot greens are not available.
• Q: Is there a non-dairy substitute for Parmesan cheese?Nutritional yeast can be utilized as a plant-based substitute for Parmesan cheese.
• Q: Can I make the pesto in advance?A: Yes, you can make the pesto a day ahead, and it will keep well in the refrigerator in an airtight container.
• Q: What pasta shape works best for this salad?A: Fusilli or rotini are great choices because their grooves hold the pesto well.
• Q: How do I store leftovers of the pasta salad?To keep the food fresh for up to three days, it is best to store it in an airtight container in a refrigerator.
• Q: Can I use a different type of nuts for the pesto?Yes, you can use walnuts or almonds instead of pine nuts.
• Q: How do I toast pine nuts?A: Put them in a skillet that is dry and on medium heat. Stir them often, and within 3 to 5 minutes, they should look golden.

Substitutions and Variations

1 cup carrot leaves: Could sub with 1 cup arugula or cilantro for a different flavor.
1/2 cup grated Parmesan cheese: For a vegan option, use nutritional yeast. It can also be made with Pecorino Romano.
1/3 cup pine nuts: Substitute 1/3 cup walnuts or almonds in their place for a more attainable and budget-friendly option.
12 oz pasta: Use whole-grain pasta for extra fiber or gluten-free pasta to accommodate different diets.
1 cup cherry tomatoes. Substitute with 1 cup sun-dried tomatoes for a more concentrated flavor.

Pro Tips

1. Toast the Pine Nuts Carefully Keep a close eye on the pine nuts when toasting them, as they can go from perfectly golden to burnt very quickly. A light, even toasting enhances their flavor without adding bitterness.

2. Save Some Pasta Water Before draining the pasta, reserve about a cup of the pasta water. If your pesto is too thick or if you wish to loosen the sauce when mixing it with the pasta, adding a splash of reserved pasta water can help achieve the desired consistency.

3. Use Fresh, High-Quality Olive Oil Since olive oil is a key ingredient in the pesto, using a good quality extra virgin olive oil will significantly improve the flavor of the final dish.

4. Balance the Acidity with the Lemon Juice Start by adding half of the lemon juice to the pesto, then taste and adjust. The acidity should balance with the other flavors without overpowering them.

5. Chill for Better Flavor Preparing the pasta salad a few hours in advance and allowing it to chill in the refrigerator will give the flavors more time to meld. This can result in a more cohesive and flavorful dish when served.