This is such an exciting day on many levels!!

My darling friend Catherine McCord of Weelicious is expecting her third child and today is her Surprise Virtual Baby Shower!

If you aren’t familiar with Catherine, she is the most naturally beautiful (inside and out) woman ever, and such an incredible mother, wife and friend. Pretty much anyone who gets the opportunity to spend time with her should consider themselves lucky- she is like the sun shining on you with her easy warmth and big heart. Both her blog and videos are full of nutritious, healthy and delicious family friendly dishes, and today lots of us are honoring her and her upcoming family adventure with this shower where we are all featuring a rainbow of colorful dishes we thought she would like.

I chose the color category yellow/orange, and could think of no better way to tantalize your taste buds (and hers!) then with these gorgeous carrots.

Grilled Carrots with Mint Almond Pesto

One of my recent favorites that fits the bill are these gorgeous grilled rainbow carrots with this refreshing and flavorful Mint Almond Pesto.

Grilled Carrots with Mint Almond Pesto

So the kids aren’t so interested in the pesto (after all, it is green!) but they do really like the grilled carrots- so I just set a few of them aside for the girls and then add the pesto for us. This is such a beautiful and delicious dish and its perfect for dinner parties or for easy weeknight dinners. Enjoy! and Congratulations to Catherine!!

Grilled Carrots with Mint Almond Pesto

 

Recipe: Grilled Carrots with Mint Almond Pesto

Ingredients

  • 2 bunches small carrots, peeled
  • 2 tablespoons olive oil
  • kosher salt
  • Mint Almond Pesto
  • 2 cups fresh mint, roughly chopped
  • ½ cup flat leaf parsley, roughly chopped
  • 1/3 cup toasted slivered almonds
  • 2 cloves garlic
  • 3 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • kosher salt

Instructions

  1. Preheat the grill to high heat.
  2. In the bowl of a food processor, add the mint, parsley, garlic, lemon juice and olive oil. Pulse until well combined and then season to taste with kosher salt.
  3. Toss the carrots with the olive oil and sprinkle with kosher salt. Grill the carrots on high heat, a few minutes on each side until they are just tender and have char marks on them.
  4. Transfer the carrots to a serving platter and top with the Mint Almond Pesto. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 4

Here are all of the rest of the gorgeous and mouth-watering recipes from our virtual baby shower!

Mini Strawberry Rosewater Pavlovas from Beard and Bonnet
Pink Lemonade Thumbprint Cookies from Fifteen Spatulas
Skillet Cherry Pie from FoodieCrush
Roasted Blueberry and Lemony Yogurt Popsicles from Tasty Yummies
Frozen Lemonade with Rose Water from The Lemon Bowl
Grilled Carrots with Mint Almond Pesto from Heather Christo
Persian Saffron Pudding from Tori Avey
S’more Brownies from What’s Gaby Cooking
Jicama Pops from ¡Hola! Jalapeño
Roasted Broccoli Pesto on Pumpernickel from Bev Cooks
Farmer’s Market Vietnamese Steak Salad from Alex T Cooks
Peachy Pineapple Green Smoothie from 100 Days of Real Food
Rainbow Smoothie from Daisy At Home
Chocolate Beet Cake from I Am Baker
Chocolate Cupcakes with Strawberry Frosting from Deliciously Organic

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Categorized: Grilling, Paleo, Recipe Index, Side dishes, Vegan
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This is such an exciting day on many levels!!

My darling friend Catherine McCord of Weelicious is expecting her third child and today is her Surprise Virtual Baby Shower!

If you aren’t familiar with Catherine, she is the most naturally beautiful (inside and out) woman ever, and such an incredible mother, wife and friend. Pretty much anyone who gets the opportunity to spend time with her should consider themselves lucky- she is like the sun shining on you with her easy warmth and big heart. Both her blog and videos are full of nutritious, healthy and delicious family friendly dishes, and today lots of us are honoring her and her upcoming family adventure with this shower where we are all featuring a rainbow of colorful dishes we thought she would like.

I chose the color category yellow/orange, and could think of no better way to tantalize your taste buds (and hers!) then with these gorgeous carrots.

Grilled Carrots with Mint Almond Pesto

One of my recent favorites that fits the bill are these gorgeous grilled rainbow carrots with this refreshing and flavorful Mint Almond Pesto.

Grilled Carrots with Mint Almond Pesto

So the kids aren’t so interested in the pesto (after all, it is green!) but they do really like the grilled carrots- so I just set a few of them aside for the girls and then add the pesto for us. This is such a beautiful and delicious dish and its perfect for dinner parties or for easy weeknight dinners. Enjoy! and Congratulations to Catherine!!

Grilled Carrots with Mint Almond Pesto

 

Recipe: Grilled Carrots with Mint Almond Pesto

Ingredients

  • 2 bunches small carrots, peeled
  • 2 tablespoons olive oil
  • kosher salt
  • Mint Almond Pesto
  • 2 cups fresh mint, roughly chopped
  • ½ cup flat leaf parsley, roughly chopped
  • 1/3 cup toasted slivered almonds
  • 2 cloves garlic
  • 3 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • kosher salt

Instructions

  1. Preheat the grill to high heat.
  2. In the bowl of a food processor, add the mint, parsley, garlic, lemon juice and olive oil. Pulse until well combined and then season to taste with kosher salt.
  3. Toss the carrots with the olive oil and sprinkle with kosher salt. Grill the carrots on high heat, a few minutes on each side until they are just tender and have char marks on them.
  4. Transfer the carrots to a serving platter and top with the Mint Almond Pesto. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 4

Here are all of the rest of the gorgeous and mouth-watering recipes from our virtual baby shower!

Mini Strawberry Rosewater Pavlovas from Beard and Bonnet
Pink Lemonade Thumbprint Cookies from Fifteen Spatulas
Skillet Cherry Pie from FoodieCrush
Roasted Blueberry and Lemony Yogurt Popsicles from Tasty Yummies
Frozen Lemonade with Rose Water from The Lemon Bowl
Grilled Carrots with Mint Almond Pesto from Heather Christo
Persian Saffron Pudding from Tori Avey
S’more Brownies from What’s Gaby Cooking
Jicama Pops from ¡Hola! Jalapeño
Roasted Broccoli Pesto on Pumpernickel from Bev Cooks
Farmer’s Market Vietnamese Steak Salad from Alex T Cooks
Peachy Pineapple Green Smoothie from 100 Days of Real Food
Rainbow Smoothie from Daisy At Home
Chocolate Beet Cake from I Am Baker
Chocolate Cupcakes with Strawberry Frosting from Deliciously Organic

Recipe by Heather Christo (http://heatherchristo.com)