Walnut Cream Sauce - Italian Style

Playing with a different pasta sauce and came up with this today:

3 carrots - peeled
1 zucchini - peeled optional
1 cup walnuts
1/8 cup ACV
1/2 cup coconut milk - the unsweetened pseudo-milk kind
1 tbl each: chopped garlic, oregano
1/2 tbl each: salt, pepper, basil, thyme

Blend everything together in food processor or Vita-Mix (requires tamper)

This was a bit of a pain to get it to blend as carrots are not as smooth as zucchini for blending purposes. The pepper really hangs on afterwards, so I might cut back on that next time. It’s heavy on salt too, but that’s how I like it.

The coconut milk was more about trying to get it to blend. This ingredient could probably be water without noticeably changing the flavor.

Reminds me of the carrot ravioli I used to get at The Newsroom. Still liking the taste so maybe I’ll go with it as is. Decisions, decisions.