Grilled Carrots with Carrot Top and Kale Pesto


Grilled Carrots with Carrot Top and Kale Pesto
2017-06-19 07:58:20

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