Welcome back for our second episode of the Chef’s Table! This week, we have Chef John Alvarez joining us from The Grand Cantina. **RECIPE BELOW**
The Chef’s Table is supported by the Government of Canada’s Emergency Community Support Fund and WindsorEssex Community Foundation.



1 clove garlic chopped
2 tbsp freshly-squeezed lemon juice (about 1/2 of a lemon)
1 tsp fresh lemon zest (about 1/2 of a lemon)
carrot tops from 1 large or 2 smaller bunches of carrots (yields 1 cup blanched)
1/4 cup fresh mint leavesagreen onions fresh green parts only
1/2 cup raw walnuts (optional)
3 tbsp olive oil
salt and pepper to taste.


  1. Blanch the carrot tops: remove thick stem pieces. Bring a pot of water to a boil. Prepare a large bowl with ice cubes and cold water in it. Once boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process.
  2. Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe prep.
  3. Add all of the ingredients from garlic through walnuts (if using) to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides. Add the olive oil a tablespoon at a time until combined. Season to taste with salt, pepper, and more lemon juice if desired.
  4. To use as a pasta sauce, cook your pasta in salted water according to package directions. Reserve 1/2 cup of pasta cooking water, drain the pasta, and return it to the pot. Add the reserved cooking water and carrot top pesto, stir to combine, and cook over low heat until warmed. Serve right away.
  5. Prawns season with salt and pepper and sear until temperature reaches 145F.
  6. Lions mane mushroom – slice to desired thickness and season with olive oil, salt and pepper and sear.
  7. Baby carrots toss in canola oil, season liberally with old bay and black pepper.

The Grand Cantina
1000 Drouillard Rd. Windsor, ON, N8Y 2P8

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