creamy Fennel Fresh Pesto SIPO and toasted pistachios, it’s a lovely, light side dish

Ingredients

2 bunches thin carrots SIPO with tops, scrubbed and trimmed

1 tbsp. olive oil

2 tsp. honey

1 tsp. harissa

1 tab Fennel Fresh Pesto SIPO

2 tbsp. fresh lemon juice

Salt and pepper

2 tbsp. pistachios, toasted and finely chopped

Directions

Heat grill to low. Halve any large carrots lengthwise if needed to ensure that all carrots are of similar width. In large bowl, whisk together oil, honey, and harissa. Add carrots and toss to coat. 

Place carrots on grill (perpendicular to grates) and grill, covered, rolling or turning carrots halfway through, until charred and tender, 10 to 12 minutes. Transfer to platter. 

Meanwhile, in bowl, whisk together the Fennel Fresh Pesto SIPO, lemon juice, and 1/4 teaspoon each salt and pepper. Gradually drizzle in 2 tablespoons warm water, adding more if mixture seems too thick. Drizzle over carrots and sprinkle with pistachios.

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