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Carrot Pesto

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Carrot Pesto

The perfect carrot pesto recipe with a picture and simple step-by-step instructions.

  • 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
  1. 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.
  2. 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.
Dinner
European
carrot pesto

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Written by John Myers

Professional Chef with 29 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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