Sweet and tender, spring carrots are the perfect backdrop for this carrot cake inspired pesto. With a hint of warmth from the ginger, sweetness from the golden raisins, and earthiness from the toasted walnuts, this Raw Carrot Pesto is a welcome addition to any meal.
Ingredients
SERVINGS: 6 Serving(s)
- ½ cup toasted walnuts (not salted)
- 1 small garlic clove
- ⅓ cup golden raisins
- ¾ - 1 cup olive oil
- ½ cup or 4 ounces aged gouda (aged at least 3 months)
- ½ - 1 teaspoon fine sea salt (more to taste)
- ½ - 1 teaspoon finely ground black pepper (more to taste)
- 2 ½ - 3 cup scrubbed, chopped raw carrots
- 1 tablespoon peeled, minced ginger
- 1 small sweet orange pepper
Preparation
Pulse nuts, garlic, raisins, ½ of the oil, cheese, salt, and pepper. Add carrots and orange pepper and drizzle remaining oil to desired consistency while pulsing. Taste and add additional salt and pepper if needed.
