By April Bloomfield
So good alongside a bowl of roasted vegetable soup, or try it as a vegetarian main!
1 cup plus 2 tbsp. extra-virgin olive oil
1 1/2 lb. small carrots with green tops (2 carrots peeled, remaining carrots scrubbed and trimmed, leaving 1″ green tops, leaves and tender stems reserved)
2 1/2 tsp. sea salt
3 tbsp. unsalted butter
4 cloves peeled and crushed garlic
1/2 cup packed parsley leaves
1/2 cup walnuts
1/4 cup grated parmesan, plus more for garnish
8 oz. burrata or fresh mozzarella, drained
2 1/2 tbsp. fresh lemon juice
Heat oven to 500°. Heat 1/4 cup oil in a 12″ ovenproof skillet over medium-high. Add trimmed carrots and 1 tsp. salt; cook, turning carrots as needed, until browned, 6–8 minutes. Add butter and crushed garlic; roast until carrots are tender, 10–12 minutes.
Finely chop three-quarters of carrot leaves and stems (food processor is preferable but not necessary), 1 tsp. salt, the peeled garlic, 1/4 cup parsley, the walnuts, and parmesan
in a food processor until coarsely ground. Add 3/4 cup oil; purée into a smooth pesto.
Arrange roasted carrots on a serving platter with burrata.
Using a vegetable peeler, peel remaining 2 carrots into thin ribbons and place in a bowl. Add remaining oil, carrot leaves and tender stems, salt, and basil, plus lemon juice; toss to combine. Sprinkle over carrots and burrata. Spoon about 1/3 cup pesto over carrots and sprinkle with more Parmesan; serve remaining pesto on the side.