Pistachio-Carrot Pesto

[kirra]

Pistachio-Carrot Pesto

Ingredients:

7 large carrots, peeled and chopped
2 T. honey
1 t. herbes de Provence
leaves of 1 fresh thyme sprig
leaves of 1 fresh tarragon sprig
1/2 c. shelled roasted pistachio nuts, ground or crushed fine
2 strips natural fruitwood smoked bacon, cooked and crumbled fine
2 T. extra virgin olive oil
1 T. sliced garlic
1 c. extra rich chicken stock
3 T. butter
1 lb. cooked pasta or gnocchi (penne, tubetti, conchiglie, and other types of small macaroni work best)

Preparation:

Pulse carrots in a food processor until ground and place in a Pyrex or nonreactive lasagna pan. Add honey, herbs, nuts, bacon, oil, and garlic. Stir to combine, cover with aluminum foil and bake in a 325-degree oven 40 minutes. (Mixture can be refrigerated at this point for later use.)

Uncover baked carrot mixture and spatula pesto into a large saute pan. Place on medium heat on the stovetop, add stock and half the butter. Reduce liquid by half. Stir in remaining butter and pistachios. Season with sea salt and white pepper.

At this point, toss cooked pasta in sauce, correct seasoning and serve with plenty of freshly ground Regianno Parmesan at the table. Makes enough sauce for 4 portions of pasta or gnocchi.