Roasted Carrots with Carrot-Top Pesto

Ingredients

• 3 pounds carrots with tops (any color)
• 0.5 cup basil leaves fresh packed ()
• 1  garlic clove 
• 8 servings kosher salt freshly ground
• 0.5 cup olive oil extra-virgin
• 0.3 cup parmesan finely grated
• 3 tablespoons pinenuts 
• 2 tablespoons vegetable oil 

Equipment

• food processor
• baking sheet
• oven
• plastic wrap

Directions

1. Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
2. Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes.
3. Let cool.
4. Pulse garlic and nuts in a food processor until a coarse paste forms.
5. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms.
6. Add olive oil and pulse until combined; season with salt and pepper.
7. Serve carrots with pesto.
8. DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead.
9. Let stand at room temperature.