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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. carrots (sliced)
- extra-virgin olive oil
- ground black pepper
- kosher salt
- 1/4 cup basil pesto (classic, store-bought or homemade, I like this recipe)
- 1 Tbsp. red wine vinegar
- 1 baguette (crusty, sliced thinly on the bias)
- 1 bunch carrots (small, multicolored if you can find them)
- 1/2 cup feta (I like goat feta, but you can use your fave)
- 6 basil leaves (chiffonade)
- sea salt (course, like Maldon)
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