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Grilled Baby Carrots dressed with spicy Chimichurri Mayo

Baby carrots are so handy if you ever get a hold of some, mine are from Waitrose and they just save you the hassle of cutting and slicing regular sized ones. I don't know about you but I'm always whipping up something in the kitchen so if I can find something will make my job easier, I'm game. 


This side dish has easily become a new favourite and you all know how much I love me some Chimichurri. 



Serves: 2-4 

Prepping Time: 5-10 minutes

Cooking Time: 5 minutes. 

Ingredients:


Carrots

1 pack baby carrots 

Olive oil

Salt and Pepper

Parsley, chopped

Cashew nuts, crushed

Chimichurri 

Large Bunch Parsley 6 Small Green Chilli's 1 Large Spring Onion 2-3 Garlic Cloves 1/2 tsp Pink Salt 2 tbsp White Wine Vinegar 1/2 cup Olive Oil 1/2 cup of Mayonnaise  

Salt and Pepper to taste

What you'll need:


Griddle

Immersion Blender or Food Processor



Method: 


Add all the chimichurri ingredients into a food processor or jug if using an immersion blender and blitz for 30 seconds - 1 minute, you don't want it to be a fine smooth sauce. Next, add the mayonnaise and mix it all together. you can then transfer into a sterilized glass jar to store your chimichurri mayo in the fridge.


Wash and peel your carrots, leaving the green stems. Drizzle with olive oil and lightly season with salt and pepper. Heat up your griddle and then transfer carrots over. Grill for about 5 minutes, turning halfway through. Once ready serve onto a plate and dress with your Chimichurri mayo. Garnish with chopped parsley and crushed cashew nuts.


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