Carrots – Pesto

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Peel the carrots thinly with a peeler and cut into large pieces. Steam in 3 - 4 tablespoons of water for approx. 4 - 5 minutes. They should still be very firm (knife test).
Lightly roast the peanuts in a pan. Then put in a blender with the garlic and chop. Now add the carrots and chop everything together.
Pluck the thyme from the stalks and add to the carrot mixture. Now pour in the olive oil and keep the mixer running. Season to taste with chilli, salt and pepper. Coarsely chop the feta cheese and stir in. Pieces should still be recognizable.
If necessary, dilute with a little water or olive oil before serving. Tastes great with pasta, in a pasta bake or potato bake or on bread. The feta cheese can be easily replaced with parmesan.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.