Carrot Pesto Recipe
INSPIRED BY INDIA
Carrot farming is an important part of the economy in India. And they’re not all orange. In the 10th century, carrots in India were actually purple. The root vegetable not only varies in color, but also in its use. Some Indian dishes use carrots with rice, and others with salads or desserts.
Orange carrots may have originated in Holland during the 16th century when various colors of carrots were hybridized together to produce the orange version we know well today.
SAVE FOR LATER
Makes 2 cups
1/4 cup sesame seeds
2 cups carrots (cut to 1-inch pieces, boiled, drained, and completely cooled)
1 tablespoon fresh ginger, chopped
1/4 cup nonfat Greek yogurt
1 teaspoon curry powder
3 tablespoons vegetable oil
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the sesame seeds until a fine crumb forms. Add the carrots and ginger, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.
In India, a popular snack is Maggi instant noodles. Top Ramen is another brand of instant noodles in India. This is interesting when you look at the history of cooking in India where every meal was made from scratch. Instant food was something new to Indian culture.
Barfi is a no-bake, milk-based confectionery in India. Its name comes from the Persian word barf, which means snow. Barfi comes in many shapes and flavors, but the most classic of all is coconut.