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Spaghetti with carrot pesto

updated

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Ingredients for 4 servings:

  • 400g spaghetti
  • 2 large carrots
  • 50 g Parmesan, freshly grated
  • 1 garlic clove(s)
  • 100 ml oil
  • 4 tbsp, heaped sunflower seeds
  • salt and pepper
  • Cayenne pepper
  • 1 bunch of basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the spaghetti in plenty of salted water until al dente. Grate the carrots and toast the sunflower seeds. Pick the basil leaves. Blend all ingredients (except the spaghetti) in a tall bowl and season well. Drain the cooked spaghetti, toss with the pesto, and serve immediately.

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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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