Roasted Carrots with Carrot Top Pesto and Burrata | James Beard Foundation

Ingredients

• 20 small carrots (the size of pointer fingers), scrubbed well but not peeled, with tops
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Maldon or another flaky sea salt
• 4 cups delicate carrot tops, lightly packed
• A small handful of basil leaves
• 1/2 cup walnut halves
• 1 ounce Parmiggiano-Reggiano, finely grated
• 1 medium garlic clove, halved lengthwise
• 1/2 cup extra-virgin olive oil
• 1 1/2 cups reserved carrot tops, lightly packed
• A five-finger pinch of basil leaves, torn at the last minute if large
• 1 tablespoon lemon juice
• Maldon or another flaky sea salt to taste
• 1⁄2 pound room-temperature burrata, drained
• 3 tablespoons Carrot Top Pesto