carrot, caraway, pine nut and chilli pesto

  • 3 cups (450g) grated carrot (about 3 carrots)
  • ½ teaspoon caraway seeds
  • ¼ teaspoon dried chilli flakes, plus extra to serve 
  • ½ cup (80g) toasted pine nuts, plus extra to serve
  • ¼ cup (60ml) extra virgin olive oil
  • ¼ cup (60ml) water
  • 1 small clove garlic
  • sea salt and cracked black pepper
  1. Place the carrot, caraway, chilli, pine nuts, oil, water, garlic, salt and pepper in a food processor and process until finely chopped and well combined. Top with extra pine nuts and chilli flakes to serve. Makes 2 cups.

COOK’S TIP:
This pesto will keep in an airtight container in the refrigerator for up to 5 days.

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