Roasted carrots with carrot-top pesto

Carrots, small with tops	3 pounds
Vegetable oil	2 tablespoons
Salt, kosher
Pepper, freshly ground
Garlic	1 clove
Pine nuts	3 tablespoons
Basil leaves	½ cup
Parmesan, finely grated	¼ cup
Olive oil, extra-virgin	½ cup

1. Preheat the oven to 400°F.
2. Trim carrot tops, leaving ½-inch of stem remaining.
3. Measure 2 cups of carrot tops, and set aside (reserve any remaining tops for another use).
4. Toss carrots with vegetable oil on a rimmed baking sheet.
5. Season with salt and pepper.
6. Roast, tossing occasionally, until carrots are golden brown, about 25 to 35 minutes; let cool.
7. In a food processor, pulse garlic and pine nuts until a coarse paste forms.
8. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms.
9. Pulse in olive oil, and season with salt and pepper.

Recipe from Bon Appétit, July 2013