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

Name: Roasted Carrots with Carrot Top Pesto and Burrata | James Beard Foundation
Total time: 90 min
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

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“I’m known for all things porcine, but I really love my vegetables. They are so beautiful and versatile.”—JBF Award winner April Bloomfield

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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