Roasted Harissa Carrots With Carrot-Top Pesto and Avocado – Burlap & Barrel

Ingredients

• 2 bunches carrots with tops
• ¼ cup walnuts, toasted
• 1 clove garlic
• ¼ tsp salt, plus more to taste
• Zest and juice of 1 lemon
• ¾ cup extra-virgin olive oil
• ¼ cup rose harissa
• 1 avocado, peeled, cut into ½-inch pieces, and seasoned with salt
• 10 New Mexico or Anaheim chile peppers
• 4 guajillo chile peppers
• 5 sun-dried tomato halves in oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp caraway seeds
• 3 cloves garlic
• 2 tsp rose petals (or ½ tsp Damask rose petal powder)
• ½ tsp smoked paprika
• ¾ cup olive oil
• Salt