Carrot, hemp seed and cashew pesto with buckwheat pasta (GF)

Goodafternoon sweet souls, wherever you are in this magnificent world. I’m sorry that I have been a little M.I.A due to the joys of work and our latest IVF adventure (pop over to IG as I save it all under my “IVF” highlights). We recently popped into Farmer’s Markets on Manning on the weekend whilst we were in Perth- probably my most favourite farmer’s market to visit when we have a free Saturday morning. As usual, we stocked on a lovely range of locally-grown, organic and farm-fresh fruit and vegetables. We found a fresh kohlrabi which I have never eaten in my life and I am still trying to figure out what to do with it. I also picked up a bunch of beautiful baby carrots and decided to recreate a pasta dish I made awhile ago.

As most of you know I cannot stand food wastage and love utilising what I can of a fruit or vegetable rather then simply discarding or composting it. I’d love to share with our beloved chooks but it seems they only enjoy watermelon, banana and broccoli if I chop it all up finely! This dish uses the entire bunch of carrots which I love.

Because the carrots are young and organic, I didn’t have to peel them so I simply washed them and threw them into a baking tray with a delicious marinade to roast. The carrot tops were washed thoroughly and blitzed into a delicious pesto with hemp seeds, cashews, good quality extra virgin olive oil and lemon juice. The result was a humble, cheap and nourishing plantbased meal.


Serves four.


1 large bunch organic baby carrots

Pasta of choice to serve four- I used an organic buckwheat spiral pasta

Fresh parsley to serve (optional)

Nutritional yeast to serve

Carrot marinade:

1/4 cup good quality extra virgin olive oil

1 TBSP organic maple syrup

1 tsp organic chilli flakes (optional)

Pinch of salt flakes


1 bunch carrot tops

3-4 cloves of garlic

2 TBSP hulled hemp seeds

1/2 cup organic activated cashews

Juice of half a lemon

1 TBSP extra virgin olive oil

Pinch of salt flakes

Enough water to thin pesto to desired consistency 


  1. Preheat the oven to 190C.
  2. Seperate your carrot bulbs from the green leafy foliage. Give them both a thorough wash to remove excess dirt. (‘Cause nobody likes the gritty texture of dirt…)
  3. Prepare the olive oil and maple syrup marinade in a bowl and set aside. Place the carrots in a baking tray and coat generously with the the marinade. Bake for 40 minutes until the carrots are soft on the inside.
  4. Meanwhile, add the pesto ingredients into your blender and blitz until your desired pesto consistency, adding enough water gradually.
  5. Cook the pasta as per instructions. 
  6. Drain the pasta, reserving 1/4 cup of the cooking liquid. Toss the pesto and cooking liquid through the pasta until well coated.
  7. Top with the roasted carrots, fresh herbs and nutritional yeast.

This meal looks a little fancy but is rather simple isn’t it? As usual, let me know if you create this dish!

Much love,

Di ♥

“He who angers you, conquers you.” –Elizabeth Kenny.

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