Difficulty

Easy

Preparation time

20 minutes + 30 minutes rest

Portions

2

INGREDIENTS

  • Carrots: 4

  • Lemon: 1

  • Extra-virgin olive oil: a generous drizzle + 80 ml

  • Sea salt: 1/2 Teaspoon + 1 Teaspoon

  • Black pepper: a generous sprinkling

  • Fresh parsley: 1 bunch (approximately 40-50 g), including stems

  • Water: 80 g

  • Walnuts: 50 g

  • Nutritional yeast flakes: 15 g

  • Fresh garlic: 1 clove

DIRECTIONS

  1. Peel the carrots and make some carrot strips with the potato peeler. Place into a bowl.
  2. Squeeze the juice from a lemon and pour it into the bowl with the carrots together with the oil, salt and pepper. Rub delicately with your hands for a few minutes, so that the carrots lose some of their water and soften. Place in the refrigerator for half an hour to rest.
  3. Meanwhile, combine all the ingredients in a mixer to make the pesto. Wash the parsley beforehand and cut the stems into several parts so that they do not get twisted around the mixer blades. If necessary, add more water to obtain a smooth, bright green cream.
  4. Spread the pesto on two flat plates and place the carrot pappardelle on top.
  5. Serve with a sprinkling of chopped walnuts.

Related Posts