Otago Farmers Market
Carrot, turmeric and hazelnut pesto

Carrot, turmeric and hazelnut pesto


3-4 medium carrots, peeled and halved down the length
1tsp ground turmeric
½ C tasted skinned hazelnuts
1tsp thyme honey
2T cream cheese
salt and pepper


With the oven at 170°c slowly roast the carrots with the olive oil and turmeric until tinged bronze. Allow to cool, then process with the hazelnuts, thyme honey and cream cheese. Adjust seasoning. Refrigerate prior to serving.


This is a versatile accompaniment ideal for dipping, spreading on crostini or as a sandwich spread

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