Carrot Top Pesto Ravioli with Grilled Carrots
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
Carrot Top Pesto
  • 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
Ravioli
  • 15 small carrots
  • Splash olive oil
  • 20 oz package frozen ravioli
Instructions
Carrot Top Pesto
  1. 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.
Ravioli
  1. Cook ravioli according to package directions. Reserve ½ cup cooking liquid.
  2. 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.
  3. 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.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/carrot-top-pesto-ravioli-grilled-carrots/