2 pounds fresh carrots peeled and sliced on the bias into thick slices (best to choose large carrots)
½ cup fresh pesto, see recipe here
Salt and pepper, to season as needed.
Place sliced carrots into a sauce pan and cover with water.
Turn burner to high and cover the pan. Once boiling, lower to a medium simmer but keep covered.
Cook 5-10 minutes until tender. (Check after five minutes and continue to cook as needed)
Drain and place the carrots back in the hot saucepan. Add pesto and toss to coat. Season with salt and pepper as needed.
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