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 Carrots 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.