Carrot, apple and ginger pesto

Wash and peel carrots, apple, spring onion and ginger root. Coarsely chop all the ingredients and place them in a non-stick pan. Add 2 tablespoons of extra virgin olive oil and cook over medium heat for about 30 minutes. From time to time add half a glass of hot water, so that the vegetables are soft. Transfer the vegetables into a glass and blend them.
Separately, in a small non-stick pan, toast two tablespoons of nigella seeds dry and add them to the sauce before serving.

This sauce is very good if served as an appetizer with toasted brown bread and medium-aged cheeses.