Carrot and Chilli Pesto

Name: Carrot and Chilli Pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Carrots; 75 ml Olive oil; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 red chilli pepper; 25 g Cashew nuts; 50 g creamy sheep's cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Carrots
75 ml Olive oil
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 red chilli pepper
25 g Cashew nuts
50 g creamy sheep's cheese

Directions

1
Clean, peel and finely dice the carrots. Heat 25 ml olive oil in a frying pan, fry the carrots over a mild heat, turning them several times for about 5 minutes. Peel garlic, chop roughly and fry for the last minute. Season with salt and pepper.
2
Leave to cool. Halve the chilli pepper, remove seeds and chop finely. Finely puree carrots, chilli, cashew nuts and sheep's cheese in the universal chopper. Gradually add 50 ml oil
3
Waiting time approx. 15 minutes