A colourful pesto made from carots.

Step 1: Ingredients:

600grams carots
200ml broth
10grams ginger
4 tablespoons olive oil
2 seeds coriander
2 peppercorns
1 tablespoons pistachios
2 cardamom capsules
1 clove garlic
¹/₂ teaspoon salt
Lime juice

Tools:

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 extra¹/₂ teaspoon salt.

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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!