Vibrant Carrot Pesto

Ingredients

• Carrots (3 cups, chopped)
• Garlic (2 cloves, minced)
• Fresh basil leaves (1 cup, packed)
• Pine nuts (1/4 cup, toasted)
• Parmesan cheese (1/2 cup, grated)
• Lemon juice (2 tablespoons, freshly squeezed)
• Extra virgin olive oil (1/2 cup)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the chopped carrots and cook until fork-tender, about 10-12 minutes. Drain and let cool completely.
2. In a food processor, combine the cooled carrots, minced garlic, toasted pine nuts, fresh basil leaves, grated Parmesan cheese, lemon juice, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky.
3. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired creamy consistency.
4. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed to enhance the flavors.
5. Transfer the carrot pesto to a jar or airtight container. Store in the refrigerator until ready to use, ideally letting the flavors meld for at least 30 minutes before serving.
6. Serve the carrot pesto over your favorite pasta, as a spread for sandwiches, or as a vibrant dip for assorted vegetables. For an extra touch, drizzle a little extra olive oil on top before serving.