Carrot top pesto
- 4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
- 1/3 cup packed basil leaves
- 1/2 cup walnuts, toasted
- 2 to 3 tablespoons grated Parmesan cheese
- 1 to 2 medium garlic cloves, peeled, halved lengthwise
- 1 teaspoon Maldon or other flaky sea salt
- ½ cup extra-virgin olive oil
- 20 small carrots, scrubbed and tops trimmed but stems left on
- 2 tablespoons 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)
To make the pesto: In a food processor, combine the carrot tops and basil.
Pulse a few times, then add the nuts, cheese, garlic and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You’ll have to stop to scrape down the sides a few times.)
Taste and adjust for seasoning.
Transfer to a bowl, cover with plastic wrap until ready to use.
To make the carrots: Preheat the oven to 425 degrees with a rack in the center.
Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.
Cook, turning occasionally, until the carrots are browning in spots — about 6 to 8 minutes, but not yet cooked through.
Once they’re nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes.
Remove from oven and let cool slightly.
Toss the cooked carrots very gently, as they’ll be soft, with the prepared pesto, using more or less based on your taste.
Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.) Add a few more dollops of pesto to the carrots, and sprinkle each piece of burrata with a bit of flaky salt.
Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.
Adapted from “A Girl and Her Greens” by April Bloomfield