Roasted Carrots with Carrot Top Pesto and Burrata
Ingredients
- 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. flake sea salt, such as Maldon
- 3 tbsp. unsalted butter
- 4 cloves garlic (3 unpeeled and lightly crushed, 1 peeled)
- 1⁄2 cup packed basil 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
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