Carrot Pesto

Why did I never come up with this idea before?!

Wow, this is sooooo good! And so easy! And healthy too!

CARROT PESTO on Spelt Spirelli

Just take a peeled carrot, 35g cashews, 35g parmesan, a clove of garlic, a dash of coriander and a dash of ginger, salt and pepper, and a little olive oil.

Whizz everything together in a blender/food processor until creamy… add more olive oil to get the right consistency, but don’t make it too oily!

Serve with pasta of your choice.

This comes a very close second to my absolute favourite; basil pesto. Now I/you can enjoy pesto all year round! The colour is cheerful on a winter’s day, yet it’s still somehow “summery”… must be all those vitamins!

Please try it. It’s absolutely delicious!

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Now what could I try next…

pea pesto perhaps?