A colourful pesto made from carots.
Step 1: Ingredients:
Step 2: Preparing Carots
Remove the green, then wash, scrub and towel the 600grams carrots, mince them. Put them into the coquelle or saucepan and set aside.
Step 3: Preparing Rhizomes
Grate ginger after removing the peel with a spoon. Use disposable gloves for the curcuma, it colours everything orange. Mince the curcuma and the garlic and add all 3 to the carrots.
Step 4: Preparing the Spices
Remove the shells from the pistachios and cardamom. Take a mortar and pestle, add the pistachios, the 2 peppercorns, the content of the cardamom capsules and the 2 coriander seeds.
Step 5: Preparing the Broth
Take a stock cube or whatever you use to make a broth and prepare 200ml (1cup) water with it. Bring it to a boil and add an extra 1/2 teaspoon salt.
Step 6: Preparing the Canning Jars
Put them into a bowl with boiling water and dry them upside down on a clean spread out kitchen towel.
Step 7: Saute Carots
Saute the minced carrots in a saucepan with 1 teablespoon of the olive oil. You need to stir them, that is why you haven't done this step while you prepared all other ingredients.
Step 8: Mix
When the carrots start caramelising, add the pestled nuts and spices with the broth. If you like you can add fresh herbs from your garden.
Step 9: Blend
Time to take out the hand held blender and puree everything. Remove from heat, then add the remaining 3 tablespoons of olive oil, sprinkle some lime juice on top and stir until smooth.
Step 10: Bottling
Use a canning funnel to fill the pesto into the canning jars. Close the lids, turn the glasses upside down and cover with the kitchen towel to keep the heat. After 1 hour store in a fridge or in a cold and dark place. Use within 3 days after opening a jar.
Step 11: Using As Pesto
It works well just to put it into a pan and then add freshly cooked pasta or vegetables to it. The taste is not too sweet and the texture is sticky like a pesto. Enjoy your meal!