Roasted Carrots with Carrot Top Pesto and Burrata

Ingredients

• For the carrot top pesto:
• 4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
• Handful basil leaves
• 1/2 cup walnuts, toasted
• 1 ounce grated Parmesan cheese
• 1 medium garlic clove, halved lengthwise
• 1 teaspoon Maldon or other flaky sea salt
• 1/2 cup extra-virgin olive oil
• For the carrots:
• 20 small carrots, scrubbed and tops trimmed but stems left on
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 teaspoon plus a few pinches flaky salt
• 1/2 pound burrata, drained and at room temperature
• 3 tablespoons carrot top pesto, plus more to taste
• Small handful basil leaves
• Half a lemon
• Bread, for serving (optional)

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