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Roasted Carrots with Carrot-Top Pesto and Burrata

From: saveur.com - April Bloomfield: A Girl and Her Greens (Ecco, March 2015)

1 cup plus 2 tbsp. extra-virgin olive oil
1½ lb. small carrots with green tops (2 carrots peeled, remaining carrots scrubbed and trimmed, leaving 1" green tops, leaves and tender stems reserved)
2½ tsp. flake sea salt, such as Maldon
3 tbsp. unsalted butter
4 cloves garlic (3 unpeeled and lightly crushed, 1 peeled)
½ cup packed basil leaves
½ cup walnuts
¼ cup grated parmesan, plus more for garnish
8 oz. burrata or fresh mozzarella, drained
2½ tbsp. fresh lemon juice

Heat oven to 500°. Heat ¼ 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.

Pulse three-quarters of carrot leaves and stems, 1 tsp. salt, the peeled garlic, ¼ cup basil, the walnuts, and parmesan in a food processor until coarsely ground. Add ¾ 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.