Carrot Pesto

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Roast the cashew nuts in a pan without fat, take them out immediately and let them cool

2. 2

   Peel carrots. Grate carrots and Parmesan separately. Wash the orange hot, grate dry and grate 1/3 of the peel. Squeeze the orange and measure 7-8 tablespoons of juice. Pluck the thyme leaves from the stalks

3. 3

   Chop the cashews in the blender. Add carrots, orange juice, oil and thyme leaves and mix until a coarse, creamy consistency is obtained. Add parmesan and orange zest and mix in briefly. Season to taste with salt and pepper

4. 4

   Place the pesto in 2 clean glasses and cover with a thin layer of olive oil for storage. Close well, store in a cool and dark place

5. 5

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
980 kcal

CARBS
15 g

FATS
92 g

PROTEINS
22 g