This unique pesto sauce is perfect for the Fall. A flavorful mixture of roasted carrots, garlic, Pecorino cheese and crunchy hazelnuts, this pesto sauce is also very versatile. Not only delectable on pillowy potato gnocchi, but would also be nice tossed with al dente orecchiette pasta, or served with crudités and artisan crackers for a light snack.
(To view this recipe, click on the blue title of the blog post above*)
Gnocchi with Carrot-Hazelnut Pesto
Ingredients:
- 4 large carrots, cut into 1/2-inch rounds
- 2 garlic cloves, thinly sliced
- 1/2 cup hazelnuts
- olive oil
- salt and pepper
- Juice of 1 lemon
- 2 Tablespoons grated Pecorino cheese
Directions:
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment or foil. Arrange the sliced carrots, garlic and hazelnuts in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with ½ teaspoon salt and a big grinding of black pepper.
- Roast for 20-25 minutes, or until the carrots are tender. Place the mixture in the bowl of a food processor; along with the cheese, lemon juice, and an additional ½ cup of olive oil. Pulse until smooth; adjust seasonings if necessary.
- Toss with cooked gnocchi or pasta.
Tagged: carrot-hazelnut pesto, carrots, filberts, gnocchi, hazelnuts, pecorino cheese, pesto, vegetarian
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