Roasted Carrots with Carrot Top Chimichurri

Ingredients

• ½ gallon whole milk
• ⅓ cup lemon juice
• Salt
• 1 cup carrot tops, rough chopped
• ½ cup cilantro, rough chopped
• 2 tablespoons parsley, rough chopped
• 1 jalapeño, seeded, rough chopped
• 4 garlic cloves, peeled
• ⅓ cup red wine vinegar
• ½ cup olive oil
• Salt and pepper
• 1½ pounds heirloom baby carrots, peeled, tops reserved
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup pea greens
• ½ cup radish, shaved thin