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Pistachio-Carrot Pesto

Makes enough sauce for 4 portions of pasta or gnocchi

7 large carrots, peeled and chopped
2T honey
1T sliced garlic
1t Herbes de Provence
Leaves of 1 sprig fresh thyme
Leaves of 1 sprig fresh tarragon
1/2 cup shelled roasted pistachio nuts, ground or crushed fine
2 strips natural fruit wood smoked bacon, cooked and crumbled fine
2T extra virgin olive oil
3T butter
1 cup extra rich chicken stock
1# of cooked pasta or gnocchi (penne, tubetti, conchiglie and other types of small macaroni work best)

Pulse the carrots in a food processor until ground and place in a pyrex or non reactive lasagne pan.
Add the honey, herbs, nuts, bacon, oil and garlic.
Stir to combine, cover with aluminum foil and bake in a 325 degree oven for 40 minutes.
(Mixture can be refrigerated at this point for later use.)
Uncover baked carrot mixture and spatula the pesto into a large saute pan.
Place on medium heat on the stove top, add the stock and half the butter.
Reduce liquid by half… stir in the remaining butter and the pistachios.
Season with sea salt and white pepper.

At this point you can toss your cooked pasta in the sauce, correct seasoning and serve with plenty of freshly ground Regianno parmesan at the table.