Carrot pesto, like the black kale pesto, is a creamy and delicate condiment, perfect for preparing a first course that is simple and flavorful in just a few minutes. This creamy carrot pesto, made with wholesome ingredients like boiled carrots, toasted almonds and Parmesan, is ideal for dressing pasta, preparing tasty bruschetta or accompanying meat and fish main courses.
If you are looking for an alternative pesto to the classic Genovese pesto, this homemade carrot cream will win you over with its delicate flavor and velvety texture, similar to the radicchio and speck pesto. This carrot and almond cream is an easy and quick recipe, perfect even to get kids to eat their vegetables, and is excellent to use as a dressing for cold pasta, to fill sandwiches or to spread on crostini or a slice of homemade bread.
This carrot pesto, like all my best homemade pesto recipes collected on this blog, is prepared in a few minutes and is also perfect for freezing, so you always have a quick pasta dressing ready to make a very creamy pasta with carrot pesto. Let’s head to the kitchen and prepare almond and carrot pesto together, but first I remind you to check my Facebook page and my Instagram profile to stay updated on all new recipes.
Note: Parmigiano Reggiano and Pecorino, if well aged, are naturally lactose-free and are generally tolerated by those who are lactose intolerant.
See these other alternative pesto recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6-8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 185.31 (Kcal)
- Carbohydrates 4.24 (g) of which sugars 1.47 (g)
- Proteins 4.34 (g)
- Fat 17.72 (g) of which saturated 3.70 (g)of which unsaturated 3.41 (g)
- Fibers 1.54 (g)
- Sodium 320.70 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make carrot and almond pesto
- 1 2/3 cups carrots (cleaned and cooked)
- 1/3 cup extra virgin olive oil
- 1/3 cup almonds (toasted)
- 1/2 cup Parmesan (or Grana Padano)
- 1 clove garlic
- 1/4 cup Pecorino
- 1 pinch black pepper
- 1 pinch chili pepper (fresh or dried)
- to taste salt
Tools
- Pot
- Blender
Steps to make almond and carrot pesto
To prepare this dressing, start by peeling the carrots, then rinse them under running water and cut them into chunks.
Gather them in a pot with lightly salted water and let them cook for about 10-15 minutes, or until tender.
Once cooked, drain them well and let them cool.
Place them in a pot with lightly salted water and cook for about 15 minutes, or until tender.
Once cooked, drain well and let them cool slightly.
Transfer the carrots to the mixer along with the toasted almonds, the Parmesan and Pecorino cut into pieces and the garlic clove.
Add the extra virgin olive oil, a pinch of salt and a grind of pepper, then blend everything until you get a smooth and homogeneous cream.
Your pesto is ready to be used.
Storage notes and tips
To best preserve the carrot and almond pesto, transfer it to a clean glass jar and cover the surface with a drizzle of extra virgin olive oil to avoid contact with air and preserve its color and flavor.
Homemade carrot and almond pesto keeps in the refrigerator for about 2-3 days if well sealed in an airtight container. Before using it as a black kale pesto substitute for pasta, stir it well and, if necessary, add a drizzle of oil to restore the right creaminess.
If you want to store it for longer, you can also freeze the pesto in small single-portion containers or in ice cube trays, so you always have portions ready to use as a dressing for first courses or bruschetta.
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FAQ (Questions & Answers)
How can I use carrot pesto?Of course, this pesto is perfect for dressing pasta, preparing quick first courses, filling sandwiches or spreading on bruschetta and crostini. It can also be used as a sauce to accompany meat or fish main courses.
Can I make this pesto without almonds?Yes, you can replace the almonds with other nuts such as walnuts, pine nuts or cashews. Alternatively, you can make a carrot pesto without nuts for a lighter version.
How long does homemade carrot pesto keep?
This pesto keeps in the refrigerator for about 2-3 days in an airtight container. To keep it fresh longer, cover it with a drizzle of extra virgin olive oil.
Can I freeze carrot pesto?
Yes, this pesto can be frozen in small containers or in ice cube trays, so you have ready-to-use portions for dressing pasta.
Can I use this dressing for cold pasta?
Sure, this creamy dressing is also perfect for cold pasta and is ideal for simple and quick summer first courses.
