8 medium carrots, peeled and diced
1 clove of garlic
1 tablespoon (15 milliliters) tahini or sunflower seed butter
1 tablespoon (15 milliliters) chopped fresh cilantro or basil
1 tablespoon (15 milliliters) extra virgin olive or flaxseed oil
1 teaspoon (5 milliliters) fresh lemon juice
- Steam the carrots until fork-tender. Remove from the heat and let cool for a few minutes.
- In a small bowl, combine the carrot with the garlic, tahini, cilantro, olive oil, and lemon juice. Puree until the consistency of a slightly chunky spread.
- Best consumed within three days, this puree can also be frozen, although the texture may change slightly. Freeze in ice cube trays or baby-safe food containers for up to one month.