Yes, it's another pesto recipe. It might be getting out of hand, but let me defend myself. I work from home several days a week. Too often I end up eating out or making myself a carbo-loaded, often cheese filled sandwich.
Part of the reason I do that is that I get called into meetings last minute and end up not eating any healthy meal I might have planned for. My annual personal goal is to reduce waste, and even though you can compost vegetables, I still hate the idea of wasting it.
So, against my instincts, I decided to take a look at the frozen food section and see if there were any options for lunch alternatives and wouldn't you know it, I happened upon frozen zucchini noodles. Might as well use up veggies that are just lying around to go with the zoodles, and today, that excess veggie is carrots as well as some cherry tomatoes (a fruit, I know).
Whether or not this is really a pesto or just a sauce, I don't really care. Rachel called it a pesto, and so am I.
Recipe by Rachel Cooks | Serves: 3-4 | Time: ~25 minutes
2 cups carrots, peeled and chopped into 1-inch pieces
1 fat garlic clove
1 tbsp rice vinegar
1/2 cup olive oil
#Zucchini noodles, to serve
1 cup cherry tomatoes, halved, to serve
Bring a large pot of salted water to a boil. Add the carrots to the pot and boil them for 10 minutes. Using a slotted spoon, remove the carrots from the water, shaking off the extra water; don’t discard the cooking water.
Place the drained carrots in a blender and add the garlic, vinegar, and oil. Puree until very smooth. Season generously with salt.
Add the pesto to your cooked zoodles and combine well. Top with cherry tomato halves.