Carrot Top Pesto Pasta

Pesto Ingredients

• 1 cups carrot tops

• 1 cups basil

• 1/2 cup mint

• 1/2 cup olive oil

• 1/2 cup grated dairy-free parmesan

• 1/3 cup roasted pistachios

• 3 cloves roasted garlic

• cracked black pepper, to taste

Pasta Ingredients:

• 1 lb gluten-free pasta

• 2 tbs olive oil

• 1 leek

• 2 cup snap peas

• dairy-free parmesan and roasted pistachios for garnishing

Instructions

1. Bring a pot of water to a boil and cook your favorite gluten-free pasta.

2. To a blender, add roasted pistachios, carrot tops, basil, olive oil, black pepper, dairy-free parmesan, roasted garlic, and mint. Blend until silky, smooth. If you don’t have a high-speed blender, remove the tough stems from the carrot tops and basil.

3. Next, wash a leak and snap peas in vinegary water, and slice.

4. Sauté the leek in olive oil until caramelized. Then add the snap peas and cook for about 5 minutes.

5. Add the sautéed veggies and pesto to the pasta and serve with a sprinkle of dairy-free parmesan :)