Monday, May 4, 2015

Carrot spaghetti and wild garlic pesto

This weekend I purchased a julienne peeler and the first meal I made with it was Carrot spaghetti with this I used some Wild Garlic pesto this was a very simple but tasty meal with the advantage of being vegan and gluten free.


Handful of wild garlic leaves
Enough Olive oil (or good quality rapeseed oil) to make the pesto slack but not too runny
50g Toasted pine nuts (I didn't have any so used sunflower seeds) you can use other nuts if preferred
I-2 table spoons of Lemon juice
Salt and pepper to season


Place the garlic leaves in a food processor/blender with the toasted nuts.  Blend and gradually add the oil until you get a consistency you like. Put into a bowl and add lemon juice and season to taste. 
You can add cheese to this for a more traditional pesto but I like this without. If you want a less garlicky tang use half garlic and half spinach leaves.

Carrot Spaghetti

Top and tail carrots 75 - 100 grams per portion

Using a julienne peeler shred the carrots forming long thin strips. These can be kept fresh in a bowl of cold water while you are preparing what you need.

To Cook

Boil a large pan of salted water and blanch the carrot spaghetti for 30 - 60 seconds untill aldenti  (cooked but still with a bit of crunch)

Drain and add enough of the pesto to coat the carrot spaghetti with the sauce. Plate and enjoy.

A good starter or a side dish with a main course.

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