Instructions: Extract the juice from 3 large trimmed and cleaned carrots. In a food processor, chop the basil, and garlic; adding a little of the carrot juice to aid the processing. Stop the processor and add salt and pepper to taste. Add the pine nuts, lemon rind and process, adding more juice as needed. Add the oil to thicken.

Heat the Sauce : place a skillet or saute pan over medium heat and toast the nuts; add the solution from the processor and heat gently. Mix 1 tablespoon of the reserved pulp with the remaining juice. Heat to reduce to a thin consistency (note that the pulp will thicken the sauce somewhat). Do not allow to boil. Add lemon juice to taste. Add the cooked pasta to the pan and toss to coat well. Serve with Romano shavings or

Lean Bean Variation : use beans in place of nuts. McServing: 400 cals,

NOTES :
This recipe was light and refreshing. Somewhat sweet. A pleasant surprise. The sauce is not a thick pesto. We didnt try the Bean variation
yet but can imagine it.

TIP: Freeze some pulp in 1 to 2 tablespoon portions. Add to broths, gravies, soups, stews. Pure dry pulp will thicken the way a mashed potato will. - patH

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