Ingredients
Directions
- 1
Place all ingredients except olive oil in the bowl of a food processor.
- 2
Blend until a finely chopped mixture forms. While the food processor is running, begin drizzling the remaining olive oil until a slightly coarse sauce is formed. Add additional olive oil if needed for desired consistency.
- 3
Scrape the sides of the jar a few times while blending. Taste test for salt and add more if required.
- 4
Rolling up the veggies is actually not that complicated. The carrots are the only ones that tend to be a bit »tricky« sometimes. You can make your work easier by blanching them in some salted water beforehand – just a few minutes, and they are much more pleasing to work with.
Notes
Pesto is ready to use immediately, otherwise, store it in an airtight container in the fridge for up to a week. You may want to cover it with a thin layer of olive oil or plastic wrap to prevent oxidation.
