Grilled Carrots with Sun Dried Tomato Pesto
1 Bunch carrots
¼ Cup ENZO Organic Bold Extra Virgin Olive Oil
1 Jar ENZO’S TABLE Sun Dried Tomato Pesto
Fresh parsley, to garnish
Kosher salt, to taste
Preheat barbecue to 375°F.
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.
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.