How To Make Herd Provisions Roasted Carrots with Sage Pesto - Best Recipe | Charleston Magazine

Ingredients

• 8 large carrots, peeled and cut on the bias in ½-inch pieces
• ¼ cup olive oil
• Salt
• Black pepper
• 1 cup fresh sage, stemmed and blanched
• 4 cups arugula, packed
• 1 ½ tsp. chili flakes
• 4 cloves garlic
• 1/8 cup shredded Parmesan
• 2 cups olive oil