Grilled Carrots with Carrot Top and Kale Pesto

Grilled Carrots with Carrot Top and Kale Pesto
Yields 6
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  1. 12 Carrots, washed and peeled
  2. 5 ounces kale, chopped
  3. 1-2 ounces fresh carrot tops, chopped
  4. 1/2 cup pine nuts, or nut of choice
  5. 1/2 cup grated Parmesan (I sometimes use Manchego left over from a cheeseboard!)
  6. 1 to 2 garlic cloves
  7. 1/4 teaspoon salt and pepper
  8. 1/4 to 1/2 cup extra-virgin oil + 2 tablespoons
  1. Preheat grill to a medium flame.
  2. Toss carrots with olive oil, salt and pepper.
  3. Cook on hot grill 12-15 minutes until fork tender but not too soft (you want somewhat of a crunch)!
  1. Combine half of the greens with the nuts, cheese, cloves, and salt in a food processor. Blend continuously until the ingredients are finely chopped.
  2. Blend in the rest of the greens. Scrape down the sides of the bowl and blend until a uniform paste has formed.
  3. Stream in the olive oil with the blender running, until the olive oil is emulsified into the greens and the pesto looks uniform.
  4. Season pesto with salt and pepper if needed.
  5. Serve pesto with grilled carrots and Enjoy💟
The Mad Table