Italian-Inspired Carrot Chutney

Ingredients

In this Italian-inspired adaptation, the traditional Indian spices and flavors of the original carrot chutney are replaced with Italian ingredients such as garlic, basil, Parmesan cheese, and pine nuts. The chutney is transformed into a creamy carrot pesto, which is a popular Italian condiment. The cooking technique also differs, as the carrots are roasted instead of being cooked in a pan. We alse have the original recipe for Carrot Chutney, so you can check it out.

• 500g (1.1 lb) carrots, peeled and cut into chunks 500g (1.1 lb) carrots, peeled and cut into chunks
• 4 cloves of garlic 4 cloves of garlic
• 1 cup (30g) fresh basil leaves 1 cup (30g) fresh basil leaves
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (30g) pine nuts 1/4 cup (30g) pine nuts
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 22g (Total: 7g, Saturated: 3g)
• Carbohydrates: 8g (Total: 4g, Sugars: 3g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the carrot chunks on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. 3.
   Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
4. 4.
   In a food processor, combine the roasted carrots, garlic, basil leaves, Parmesan cheese, and pine nuts. Pulse until the mixture is well combined.
5. 5.
   While the food processor is running, slowly drizzle in the olive oil until the mixture reaches a smooth and creamy consistency.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Transfer the carrot pesto to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
8. 8.
   Serve as a spread on bruschetta, toss with pasta, or use as a dip for vegetables.

Treat your ingredients with care...

• Carrots — Make sure to cut the carrots into evenly sized chunks to ensure even roasting.
• Garlic — Use fresh garlic cloves for the best flavor.
• Basil — Choose fresh basil leaves for a vibrant taste.
• Parmesan cheese — Grate the Parmesan cheese just before using for maximum freshness.
• Pine nuts — Toast the pine nuts in a dry skillet over medium heat until they are golden brown for enhanced flavor.

Tips & Tricks

• For a nuttier flavor, you can substitute pine nuts with toasted walnuts or almonds.
• Adjust the consistency of the carrot pesto by adding more olive oil if desired.
• Store the carrot pesto in the refrigerator for up to one week.
• Customize the flavor by adding a pinch of red pepper flakes for a hint of spice.
• Experiment with different herbs such as parsley or cilantro for a unique twist.

Serving advice

Serve the Italian-inspired carrot chutney as a spread on toasted baguette slices or as a topping for grilled chicken or fish. It also pairs well with fresh mozzarella cheese and tomatoes in a Caprese salad.

Presentation advice

Garnish the carrot pesto with a drizzle of olive oil and a sprinkle of grated Parmesan cheese. Serve it in a small bowl or jar, accompanied by toasted bread or crackers for dipping.