For some of you last winter was really tough. The so called Polar Vortex kept large areas of the United States in it ice-cold grip. Let's hope that the worse is over and that we, finally, can embrace spring that officially begins today.
To welcome spring I created incredibly delicious Primavera pesto. Last year hazelnuts and flowers meet young carrots and basil!
I used dried edible flowers in this recipe. You can, of course, use fresh flowers, but they will make your pesto taste slightly bitter. I would rather use them to garnish this between-the-seasons dish.
I used dried edible flowers in this recipe. You can, of course, use fresh flowers, but they will make your pesto taste slightly bitter. I would rather use them to garnish this between-the-seasons dish.
Ingredients:
for the pesto
- 1/2 cup chopped young carrots
- 1/3 cup hazelnuts, soaked in water overnight
- 2 Tbsp dried organic edible flowers
- 1 Tbsp chopped fresh basil leaves
- 1/2 tsp chopped fresh peppermint leaves (optional)
- 2 garlic cloves
- 1/3 tsp Celtic sea salt
- 2/3 cups virgin olive oil
for the pasta
- 2 medium large purple carrots, spiralized (use beets if you cannot get purple carrots)
- 1 Tbsp virgin olive oil
- pinch Celtic sea salt
Method:
- In a large bowl mix spiralized carrot noodles with olive oil and salt. Mix well gently and set aside. This will prevent carrot noodles from drying and make them slightly tender.
- Place all the pesto ingredients in the bowl of your food processor and pulse until you have creamy, but slightly coarse pesto. Use more more olive oil if pesto turns out too thick. Add more salt if needed.
- Transfer carrot noodles into pasta plates. Add pesto and serve. Enjoy in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2015