Grilled Carrots & Pumpkin Seed Pesto
A blog post that's not about meat?!
It happens sometimes. Usually to feature an item that goes great WITH meat. If you are familiar with this dish because you've had it at my restaurants then you are stoked because now you can make it whenever you want it!
Check out this recipe for my Pumpkin Seed Pesto (and Grilled Carrots)
Proper execution of this simple side dish begins with your selection of carrots. They must be baby carrots that you can cook whole. You also want to keep the skins on, and baby carrots are better for this. They won't char properly if you peel them and the texture on them won't be right if you take a big carrot and cut it up and cook it.
If you live here in Santa Barbara and you shop at the Farmers Market, I recommend buying your carrots at Roots Farm. In my opinion they are the best and he has them about 48-50 weeks out of the year. So, pretty much all the time.. Most days he has them in a giant mound on the table too so you can hand select baby carrots that are perfect for this preparation. There is also something very therapeutic about sorting through a stack of carrots for the baby ones.
Here's the recipe
These things are great hot off the grill, room temp or as a cold snack out of your cooler at the beach. I'm sure you will find other uses for the Pumpkin Seed Pesto too. Tomato season is just around the corner!
Enjoy and feel free to drop any questions or feedback in the comments section below!
Happy Memorial Day!
Photos in this blog were taken by Kim Baile