Heat things up with this spicy pesto. Made with carrot and so many fresh flavours, this dip will kick start the fun.
Makes11, 1/2 cups
Prep time15 mins15 minutes
1/2 cups
Ingredients
1 large carrot, peeled, coarsely grated
1/2 cup coriander leaves
1/2 cup mint leaves
1 tbs chopped lemongrass or 2 tsp lemongrass paste
2 tsp finely grated ginger
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/3 cup (50g) cashews, toasted
1 lime, rind finely grated, juiced
1 tsp sesame oil
1/3 cup (80ml) Coles Classic Olive Oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the carrot, coriander, mint, lemongrass, ginger, cumin, turmeric, cashew, lime rind, 2 tsp lime juice and sesame oil in a food processor and process until finely chopped. Season. With the motor running, add the olive oil in a thin, steady stream until well combined.
Step 2
Transfer the carrot mixture to a glass serving bowl to serve.
Serve with carrot ribbons, coriander sprigs and toasted cashews.
