Hello friends! I’m back! Back from India, and back online (for those of you who missed it, I was without my laptop for the last week; I thought it was broken, but turns out my laptop just couldn’t handle the heat in India). Today calls for another recipe I created with Florette Deutschland: Linguine with carrot walnut pesto!


I have lots of exciting stuff lined up after my “compulsory break“ for you, including my vlogs from India, so make sure to stop by here regularly over the next few weeks, or stay up to date via Instagram.


Today, I am sharing with you another recipe I created for Florette Deutschland. It’s cosy and comfy and all-wintery, just what you need for a dark and wet November night in. Pasta and pesto the homemade way: I made linguine with carrot walnut pesto for the contribution to Florette. Find the recipe below, and then enjoy making and eating it!

Lea Lou


Pasta & pesto: Linguine with carrot walnut pesto

For two servings.

For the pesto:
250 g carrots, plus 2 carrots (to spiralise, optional)
1 garlic clove
80-100 ml cold-pressed olive oil (extra vergine)
30 g walnuts
25 g parmesan cheese
Sea salt and black pepper, freshly ground
200 g linguine (or spagetti)

For the mixed side salad:
2 tbsp olive oil
2 tsp dijon mustard
1 tsp honey
Sea salt and black pepper, freshly ground
2 handful Florette “Winter-Kreation” (substitute by any other mixed salad)

For the pesto wash the carrots (you may also peel them if you wish). Peel the garlic. Add carrots, garlic, olive oil (start with 80 ml), walnuts and parmesan cheese to the bowl of a food processor, and pulse until smooth (the pesto will be slightly crumbly due to the texture of the carrots). Season the pesto with salt and pepper to taste.

In a large saucepan, filled with lightly salted water, cook the pasta according to their package instructions.*

Drain the linguine, and save 50 ml of the water. Transfer the pasta back into the hot saucepan, add 3–4 tablespoons of the pesto (keep the remaining pesto for another use) and the remaining pasta water. Stir well.

For the salad, whisk the olive oil with mustard and honey, season with salt and pepper to taste. Mix the dressing with the mixed salad.

Divide the pasta over two plates, and serve with the mixed salad. 

*If you have a spiraliser, spiralise the remaining two carrots and add them to the boiling water for two minutes.



Hey, ich bin Lea Lou, Food-Fotografin, Content-Kreateurin, Mama und Yoga-Lehrerin.

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