Carrot pesto is a delightful variation of the classic Genovese pesto. Made with fresh carrots, it offers a slightly sweet flavor and a smooth texture. It’s a fantastic choice for those who want to enjoy a different and nutritious dressing for pasta or as a sauce to accompany vegetables or crostini. Carrot pesto can be personalized with the addition of ingredients like nuts, sunflower seeds, or spices to create a unique taste.
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- Difficulty: Very easy
- Preparation time: 10 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 4 carrots (about 250 g)
- 1.4 oz almonds
- 1.4 oz grated Parmesan cheese
- 3.5 oz extra virgin olive oil
- 0.07 oz salt
Use my tools!
- Chopper
Steps
Start by thoroughly washing the carrots and peeling them. Grate them with a large-hole grater or use a chopper.
Place the grated carrots, almonds, grated Parmesan cheese, and salt in the blender. Blend the ingredients until smooth.
Gradually add the extra virgin olive oil while continuing to blend, until the pesto reaches the desired consistency. You can add more oil if you prefer a more liquid consistency.
Taste the pesto and adjust the salt if necessary.
Now you have a tasty carrot pesto ready to be enjoyed with pasta, as a salad dressing, or as a side for crostini and your favorite dishes.
Tips
To store carrot pesto optimally, here are some useful tips:
Refrigerator: Transfer the carrot pesto to an airtight container and store it in the refrigerator. Make sure to seal the container well. To prevent oxidation, you can cover the surface of the pesto with a thin layer of extra virgin olive oil. This will help protect the pesto from air and keep it fresh longer. The carrot pesto can last in the fridge for a maximum of 4/5 days.
Freezer: If you want to store the carrot pesto for a longer period, you can freeze it. Transfer the pesto to suitable freezer containers or bags and remove the excess air. Make sure to leave an empty space at the top of the container or bag as the pesto will slightly expand during freezing. When you want to use the frozen carrot pesto, you can thaw it gradually in the refrigerator.
