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.