I have the distinct pleasure of living in (and eating with) a community of exceptionally good cooks. We have THE BEST POTLUCKS.
And if someone is sick, bereaved, or has a new baby, they’ll be blessed with weeks of the finest take-out and ready-to-freeze meals you’ll never see at a restaurant. So it follows that these people have a wealth of knowledge and experience with ingredients and methods. Some are kitchen professionals, some are home cooks, and some are happier as distinguishing eaters.
This time we get to peek inside Tricia Blevins‘ kitchen. She’s a CSA member, a great
cook, a talented baker, and all-around great person. Tricia cooks all the way through books on a regular basis, and makes the internet drool over the photos of her beautiful results: cupcakes, pizza, ice cream sandwiches, and I can’t wait to see what’s next!
Last week, she made the classiest grilled carrots ever from the ones found in our CSA boxes. Here you go!
Grilled Carrots with Carrot-Top Pesto
by Tricia Blevins
For the Carrots:
One bunch of carrots, cleaned with the tops removed
2 T olive oil
Salt and Pepper
For the Carrot-Top Pesto
Carrot tops from one bunch of carrots (2-3 c)
Large handful of fresh basil
1-3 cloves of garlic, chopped
⅓ c roasted pine nuts or walnuts
⅓ c grated parmesan cheese
Zest and juice of one lemon
½ c olive oil
Salt and pepper to taste
Preheat your grill.
Fold the edges of a piece of foil to create a dish. Place the carrots, olive oil, salt and pepper in the foil dish, then place on the grill.
Grill, turning occasionally, until tender, around 20-25 minutes or so.
While the carrots are grilling, make the pesto. Take the carrot tops off the step, and then add all the ingredients of the pesto into a food processor. Pulse until smooth, occasionally scraping down the sides. Feel free to add a bit more lemon juice or olive oil if it is too thick.
To serve, spoon some of the pesto over the grilled carrots. Top with feta or goat cheese if you want to!