Vegan Carrot Top Pesto Spaghetti

For the pesto sauce:
Dry-toast pine nuts by heating a small skillet over medium heat. Add pine nuts, tossing continuously, until nuts are toasted and slightly browned, about 5 minutes.

To a food processor, add carrot tops, pine nuts, nutritional yeast, garlic, salt and lemon juice. Pulse until roughly chopped and incorporated together. Add olive oil and turn the food processor on continuously until everything is incorporated and you have an only slightly chunky, not quite smooth mixture.

If the mixture sticks to the sides of the food processor, use a spatula to scrape down the sides and pulse again, so everything is evenly mixed.

For the spaghetti:
Cook pasta as per package instructions, reserving 1/2 cup to 1 cup of pasta water.

After reserving the pasta water, drain the pasta. In the pot, add 1/2 cup of pasta water, and pesto. Whisk to combine.

Add drained spaghetti back into the pan, and toss to coat the noodles. If sauce is still too tight and not distributing evenly, add more reserved pasta water.

Garnish with fresh carrot top leaves and enjoy!