Carrots – Pesto

by Editorial Staff

Summary

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

Ingredients

  • 1 kg carrot (s)
  • 4 tablespoon water
  • 250 g peanuts, peeled
  • 2 teaspoons thyme, dried or
  • 8 sprigs thyme, fresher
  • 2 cloves garlic
  • 400 ml olive oil
  • 0.5 teaspoon ½ chili powder, possibly more
  • 200 g feta cheese
Carrots – Pesto
Carrots – Pesto

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.

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