Ingredients

The following ingredients have 4 Servings
  • 3 large carrots (8 oz.)
  • ⅓ cup pine nuts
  • 2 cloves garlic
  • ⅓ cup parmesan cheese
  • ¼ teaspoon ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne
  • 1 teaspoon plus (plus more to taste)
  • ⅓ cup olive oil
  • 1 lb. pasta (I used ziti)
  • 1-2 tablespoons parsley (chopped)
  • pepper
  • 1 lemon

Instruction

  • Peel the carrots and give them a rough chop so they will fit in your food processor or a good blender. Then, combine the carrots, pine nuts, garlic, Parmesan, ginger, turmeric, cayenne, and 1 teaspoon salt in the processor.
  • Grind, then slowly add the olive oil while the mixer is on if that’s an option. If not, just add it in 2-3 small batches. Once the pesto is the consistency of creamy hummus, taste and add more spices or salt if you think it needs it.
  • Cook the pasta according to the directions. Drain, then toss with the pesto.
  • Sprinkle a little more Parmesan on top along with some salt, pepper, and chopped parsley. Just before serving, squeeze the lemon juice over each serving for a bright pop of flavor that I think goes well with the carrot pesto.