Turmeric Rotini with Carrot Walnut Pesto
- 2 cloves of garlic
- 2 cups of fresh basil
- 8 rainbow carrots
- 1 finger of fresh turmeric
- 1 1/2 cups extra virgin olive oil
- 1 cup chopped walnuts
- 3/4 cup of Parmesan-Reggiano cheese
- 3/4 cup Pecorino Romano cheese
- 1/2 cup vegetable stock
- Rotini pasta by Ronzoni
- Salt and pepper to taste
- Pesto need not be cooked just blended and served over hot pasta.
- Extra cheese for serving.
There’s a root that’s been on my mind 🎶 …all the time …Tu-Tu-Turmeric – Yell-O💛
Carrot walnut pesto infused with turmeric served on turmeric-flour rotini pasta 🥕🍃🥜