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Under 30 Minutes

Orecchiette with Carrot-Hazelnut Pesto

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Johnny Miller

Source: Martha Stewart Living, March 2015


  • 6 small carrots (8 ounces), peeled and coarsely chopped
  • 1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving
  • 1 small clove garlic
  • 1/2 cup grated Pecorino Romano (2 ounces)
  • Coarse salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound orecchiette


  1. Combine carrots, whole hazelnuts, garlic, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.

  2. Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, top with chopped hazelnuts, and serve immediately.

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