Grilled Carrots with Carrot Top Pesto
Grilled Carrots with Carrot Greens Pesto
(makes 4-6 appetizer-sized servings)
1 bunch carrots (as fresh as you can find, and preferably thin)
greens from that bunch of carrots
1 large clove garlic
about 1/2 cup and 1-2 tablespoons good extra-virgin olive oil
salt and pepper to taste
optional, for the pesto: nuts such as pine nuts, walnuts, pecans, almonds, etc., and parmiggiano-reggiano
Snip the carrots from the greens leaving about 1/2-1 inch of the stem on the root. Set carrots aside. Remove any long stems and wilted leaves from the leafy greens. Bring a pot of salted water to a boil and boil the greens for about 1 minute. Drain well for at least 5 minutes. Coarsely chop the garlic clove and the greens, and transfer to a food processor as well as salt, pepper, the 1/2 cup of olive oil and optional pesto ingredients. Pulse for a few seconds, stopping to scrape down mixture with a spatula as needed, until well blended. Taste for seasoning, adding salt and pepper as desired.
Cut carrots lengthwise so that they’re about equal in size and thickness (you may want to halve skinnier carrots lengthwise, or quarter them). Drizzle with olive oil just to coat and season with salt and pepper. Get a grill hot (note: or substitute heating a cast-iron or heavy-bottomed pan) and place carrots cut side-down. Let cook for 1-2 minutes, or until charred marks form on the underside, and flip. Cook another 2-3 minutes, turning occasionally, until each side is slightly charred and remove from heat. Serve with the pesto.