Carrot pesto

Ingredients for 1 servings:

• 4 large carrots, coarsely grated
• 1 medium-sized onion(s), finely diced
• 1 piece(s) fresh ginger (approx. 3 cm), peeled, cut into small pieces
• 3 cloves garlic
• 1 handful of sunflower seeds, roasted, roughly chopped
• 100 g Parmesan, freshly grated
• some olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

e.g. as a souvenir for a party

Sauté the diced onions in a large pan in a little olive oil until translucent, add the grated carrots and fry. Press the garlic cloves and the ginger pieces through a garlic press and add to the carrots. Stir frequently, season with salt and pepper, and remove from the heat after about 5-7 minutes so that the mixture can cool slightly. Lightly puree the carrot mixture in batches in a blender, leaving a few grated pieces visible. Place everything in a bowl and mix well with the Parmesan cheese and chopped sunflower seeds. If the paste is too thick, add a little olive oil until it reaches the desired consistency; it should be quite coarse. Press everything into a jar. Smooth it out with a spoon and pour a thin layer of olive oil over the surface. This ensures a shelf life of about 2 weeks. Leave the jar in the refrigerator for 1 day so that the flavors can meld. Then consume. Either with coriander leaves as a spread on freshly baked bread or with spaghetti or as a crust on briefly fried meat or, or, or… It is important that the mixture is pressed flat again and a little bit of oil is poured on top as a mirror and always kept in the refrigerator.