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Grilled Carrots with Chive and Pistachio Pesto
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Nutrition Facts
Serving Size 137 g
(Approx. 6 Servings)
Amount Per Serving
Calories 400 Calories From Fat 340
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 610 mg 25%
Total Carbohydrate 11 g 4%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 7 g
Vitamin A 100% • Iron 6%
Vitamin C 15% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Carrots with Chive and Pistachio Pesto
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Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/3 cup(s) Gourmet Garden Lightly Dried Chives
1 cup(s) fresh cilantro, leaves loosely packed
1/2 cup(s) shelled pistachios
1/4 cup(s) lime juice
3 garlic cloves, smashed or crushed
1 cup(s) Sartori Asiago Cheese, shredded
3/4 cup(s) extra virgin olive oil, divided use, reserve 2 tbsp for carrots
14 Oz H-E-B Rainbow Baby Carrots
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
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Instructions

1
Preheat grill to medium-high heat approximately 350º to 375ºF.
2
For pesto, combine chives, cilantro, pistachios, lime juice, garlic, cheese, and olive oil into a food processor.
3
Pulse to combine and allow to run until mixture is smooth. Season to taste with salt and pepper. Set aside.
4
Meanwhile, toss carrots with olive oil, salt and pepper. Grill for 4 to 6 minutes or until carrots are just slightly charred.
5
Remove carrots to a serving dish, top with pesto or just simply dip carrots in pesto.
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