Carrot Pesto

Ingredients

• Black pepper - To taste
• Salt - To taste
• Extra virgin olive oil - 1/4 cup
• Lemon juice - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Fresh basil leaves - 1 cup
• Pine nuts - 1/4 cup
• Garlic - 2 cloves
• Carrots - 4 medium-sized, peeled and chopped

Instructions

1. In a pot of boiling water, cook the chopped carrots until tender. Drain and let cool.
2. In a food processor, combine the cooked carrots, garlic, pine nuts, basil leaves, Parmesan cheese, lemon juice, salt, and black pepper. Pulse until well combined.
3. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
4. Taste and adjust the seasoning if needed.
5. Transfer the carrot pesto to a jar or container and refrigerate until ready to use.
6. Serve the carrot pesto with pasta, spread it on sandwiches, or use it as a dip for vegetables.