Carrot Pesto

5 from 2 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 247 kcal


  • 250 g Carrots
  • 1 small Onion
  • 2 tbsp Tomato paste
  • 5 tbsp Rapeseed oil
  • 1 tbsp Hazelnut kernels
  • 0,5 tsp Thyme
  • 0,5 tsp Oregano
  • 0,5 tsp Paprika powder
  • 1 pinch Salt
  • 200 g Pasta
  • 2 tsp Freshly grated Parmesan


  • For the carrot pesto: Peel the carrots and cut into slices. Peel the onion and cut into small pieces. Put the tomato paste, oil, thyme, oregano and paprika in a blender and puree until creamy. Season with salt and pepper. Carrot pesto fill into jars and seal.
  • Boil the pasta in plenty of salted water until firm to the bite. Drain the pasta, collecting some pasta water. Mix the pasta with 2-3 tablespoons of carrot pesto and a little pasta water. Arrange the pasta on plates and serve sprinkled with Parmesan.


Serving: 100gCalories: 247kcalCarbohydrates: 10.5gProtein: 3.4gFat: 21.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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