in Recipes

Carrots with parsley and pecan pesto

updated

Spread the love

Ingredients for 2 servings:

  • 350 g carrot(s)
  • 45 g parsley
  • 1 small garlic clove(s)
  • 10 pecans
  • 3 tbsp olive oil
  • 3 tbsp water
  • 1 tbsp lemon juice
  • 1 tsp nutmeg
  • 1 pinch of chili powder
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Raw food, vegan, GAT compliant

Peel the carrots with a vegetable peeler and cut them to the maximum length for the mandolin. Then, using the mandolin, slice them into the thinnest strips possible. Alternatively, you can use a vegetable peeler, but this takes a long time. Distribute the carrot strips among the plates. For the pesto, finely chop the parsley, as well as the pecans and garlic. Combine these ingredients, along with the olive oil, water, and lemon juice, in a bowl and blend thoroughly with a hand blender until a puree forms. Add the spices, stir well, season to taste, and sprinkle over the carrots.

Facebook Comments

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.

Pumpkin soup

Chicory with caper and mustard sauce