Carrot pesto

Ingredients for 1 servings:

• 1 kg carrot(s)
• 4 tbsp water
• 250 g peanuts, shelled
• 2 tsp thyme, dried or
• 8 sprigs of thyme, fresh
• 2 cloves garlic
• 400 ml olive oil
• ½ tsp chili powder, more if desired
• 200 g feta cheese

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for peanut fans, makes approx. 6 jars of 300 ml each.

Peel the carrots thinly with a vegetable peeler and cut into large pieces. Sauté in 3-4 tablespoons of water for about 4-5 minutes. They should still be very firm (use a knife to test). Lightly roast the peanuts in a pan. Then place them in a blender with the garlic and chop. Add the carrots and chop everything together. Pluck the thyme from the stems and add to the carrot mixture. Pour in the olive oil and continue to mix. Season with chili, salt, and pepper. Roughly chop the feta cheese and stir in. You should still be able to see some pieces. Thin with a little more water or olive oil before serving. Tastes great with pasta, in a pasta bake or potato casserole, or on bread. The feta cheese can easily be replaced with Parmesan.