crumbly carrot pesto

Ingredients for 1 servings:

• 250 g carrot(s)
• 50 g cashew nuts, roasted, salted
• 1 clove(s) garlic
• 2 handfuls of basil leaves
• 35 ml extra virgin olive oil
• some herb salt and pepper, colorful

Instructions

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

vegan, versatile

Peel the garlic, slice it, and set it aside. Peel the carrots, cut them into pieces, and place them in a food processor. Chop them up a bit. Now add the cashews and continue chopping. Add the garlic, basil leaves, salt, and pepper (to taste) and continue chopping. Finally, add the olive oil and process everything until smooth. I made the pesto quite dense so it can also be used as a spread. If using it as a pesto, simply mix it with a little of the pasta cooking water in a pasta dish. It’s also a great ingredient in a dressing.