Spaghetti with Carrot Pesto

Summary

Ingredients

• 400 g spahetti
• 2 large carrot (s)
• 50 g parmesan, freshly rated
• 1 clove garlic
• 100 ml oil
• 4 tablespoon, heaped sunflower seeds
• salt and pepper
• Cayenne pepper
• 1 bunch basil

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Instructions

1. Cook the spaghetti al dente in plenty of salted water.
2. Grate the carrots and roast the sunflower seeds. Pluck the basil leaves.
3. Puree all ingredients (except spaghetti) in a tall container and season to taste.
4. Drain the cooked spaghetti, mix with the pesto and serve immediately.