Most of us have heard the daunting numbers and statistics about food waste. The bottom line is that there is too much food that doesn’t get utilized. However, each of us can control the food waste that comes out of our own kitchens. When you buy carrots from the grocery store, their green tops have already been removed, but when you find them locally at a farmers market or in a CSA, often times they come with their greens. This carrot top pesto ravioli with grilled carrots is an awesome way to utilize the entire carrot plant!
Most of the time when people refer to pesto, they are talking about basil pesto. However, there has been some real creativity out there that has bloomed pesto into many other forms. I love to make Arugula Pesto for pasta, and Cilantro Pesto for Pizza. Carrot tops are rather mild. This carrot top pesto is amazing because you taste more of the toasted almonds and Parmesan cheese in the pesto rather than a strong flavored herb or green. Enjoy!
Variations on the Carrot Top Pesto Ravioli with Grilled Carrots:
- Toasting the nuts adds so much depth of flavor to this dish, don’t be tempted to skip that step. I used almonds, but walnuts or pine nuts would be delicious as well.
- If you are a garlic lover, try increasing the amount of garlic in the pesto. If you don’t like garlic so much, try using roasted garlic to subdue it’s flavor.
- I always have grated Parmesan in my fridge so I use it for my pestos. You could also try asiago cheese, or parmigiano-reggiano.
- I used cheese ravioli, but any type of ravioli will work with this dish. Pick your favorite!
- 3 cups carrot tops, stems trimmed
- ½ cup toasted almonds
- 3 garlic cloves, minced
- ¼ cup olive oil
- 2 TBS lemon juice
- ¼ cup grated Parmesan
- ¼ tsp salt
- ¼ tsp black pepper
- 15 small carrots
- Splash olive oil
- 20 oz package frozen ravioli
- In a food processor, combine carrot tops, almonds, and garlic. Process until they are finely chopped. With the processor running poor in olive oil and lemon juice. Stop and scrap down the sides if necessary. Continue scrapping and processing until the mixture is paste like, it should be fairly smooth. Put salt, pepper, and Parmesan into the food processor and pulse a few times to combine.
- Cook ravioli according to package directions. Reserve ½ cup cooking liquid.
- Coat carrots with a splash of olive oil. Grill over low heat, or until soft and cooked through, about 10 minutes. Watch the grill closely to prevent burning. Alternatively, you can roast the carrots in the oven. Once they are cooked, dice into bite sized pieces.
- Combine the pesto with just enough reserved pasta water to thin it into a sauce. Spread the ravioli over a plate, top with pesto and grilled carrots.
This post was shared at Tickle My Tastebuds, What’s Cookin Wednesday and the Weekend Potluck!
