Carrot pesto is a tasty sauce for first courses, easy and quick to prepare.
Excellent for light but flavorful dishes, it can also be used as a cream to fill canapés, bruschetta, or sandwiches. Made with carrots, almonds, and little else, without cooking, it is very tasty and simple to make.
Read how to make carrot pesto with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
For about 1 lb of carrot pesto
- 10.5 oz carrots
- 1/2 cup blanched almonds
- 1/2 cup extra virgin olive oil
- 1/3 cup cheese (grated)
- rosemary
- salt
Preparation of Carrot Pesto
Finely chop the almonds in the blender and set them aside.
Peel the carrots, cut them into pieces, and blend them in the same blender, then add the chopped almonds, grated cheese, a pinch of rosemary, a pinch of salt, and blend again.
Finally, add the extra virgin olive oil, and blend again to combine everything.
Store your carrot pesto in a well-sealed glass jar in the refrigerator for two or three days.
Notes
Also visit the collection Pesto the 10 best recipes, traditional and not, all delicious and easy to prepare: you can find it by clicking HERE.
Also discover The 10 carrot recipes not to be missed with many light, easy to make, and very tasty ideas: you can find it by clicking HERE.
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Carrot Pesto FAQs
Can it be frozen?
Sure, carrot pesto can be frozen.
