Heat things up with this spicy pesto. Made with carrot and so many fresh flavours, this dip will kick start the fun.
Ingredients
1 carrot, peeled, coarsely grated
1/2 cup coriander leaves
1/2 cup mint leaves
1 tbs chopped lemongrass
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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
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.
