Step 1

Preheat oven to 350°F

Step 2

Preheat a grill (use a charcoal grill, if possible, for a smokey flavor) to medium heat

Step 3

On a small baking pan, toss the carrots with ¼ cup of the olive oil and some salt, then bake for 15 minutes, or until just tender

Step 4

Meanwhile, make the date puree

Step 5

In a blender, puree the dates, vinegar and hot water until smooth, then set aside

Step 6

In a small bowl, mix together the remaining ¼ cup olive oil, 1 tablespoon of the lemon juice, pistachios, parsley and tarragon and season with salt

Step 7

Set the pesto aside

Step 8

Cut the carrots crosswise into large pieces

Step 9

Grill in a perforated grill pan over direct heat until dark grill marks appear and, if using a charcoal grill, they have a nice, smokey flavor

Step 10

Toss carrots with the remaining 1 tablespoon lemon juice and a few tablespoons of the date puree

Step 11

Spread the whipped goat cheese on a plate and arrange the carrots on top

Step 12

Spoon the pesto over the carrots