Carrot Top Pesto with Spicy Carrot Noodles

Heat a large pot of water on the stove over medium-high heat.

Make the pesto: add all of the greens from a bunch of carrots to a food processor. If you think you need more greens, a handful or spinach, basil or arugula will do the trick. Add lemon juice, garlic, nuts/seeds, and salt and pepper. Pulse until the mixture is fairly broken down, but still chunky. Stream in olive oil while the processor is running. Scrape down sides and run for 10 more seconds. Set aside.

Use a spiralizer (my $20 “spiralizer” has been working great for years) to make carrot noodles or use a veggie peeler for long, thin noodles. When your water is boiling, add carrot noodles and boil for 20 seconds (10 if you used a veggie peeler to make noodles). Rinse under cold water immediately. Toss carrot noodles with sea salt, harissa, and red pepper flakes. Top with pesto and toasted pine nuts or pistachios. Best eaten fresh! Store noodles and pesto separately for leftovers. Gently warm carrot noodles in a pan with olive oil over low heat until they’re no longer cold from the fridge. Then toss with pesto. Pesto can be stores with a layer of olive oil over the top to keep it green.