Carrot Dip with Pistachio Pesto & Lime Yogurt
30 min
Vegan
148417
For 2 Portions
70 g
plant-based yogurt
50 g
pistachio, unsalted
20 g
cilantro, fresh
9
carrot
3
lime
1/2
red onion
200 ml
water
6 tbsp
olive oil
5 clove(s)
garlic
2 tsp
cumin, ground
1 tsp
turmeric
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Preheat oven to 440°F (conventional, recommended) or 400°F (fan).
3. Peel and thinly slice carrots.