Directions 1. Slice the carrots in half, length-wise. Toss in the olive oil, then spread across a hot grill. Cover and grill until the carrots start to caramelize, and are just slightly tender to the fork.
2. Remove from the grill and toss in pesto, with a light drizzle of more olive oil. Serve on a platter, and garnish with freshly-chopped parsley and flaky salt.