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.