Step 1

Prepare the Roasted Carrots: Preheat the oven to 425°F (220°C) with a rack in the center position.

Step 2

Trim the leafy tops from the carrots, leaving roughly ¼-inch stem attached to tops of each carrot. Pick through and set aside 1 packed cup of carrot tops (leaves along with small tender stems!), discarding any tough or bruised leaves and stems. Wash in a salad spinner several times to remove any dirt and grit, then dry well. Set aside a few leaves for garnishing. NOTE: This quantity yields a generous amount of pesto. Feel free to double or triple the recipe if you have leftovers and wish to use them.

Step 3

Rinse and scrub the carrots well. Pat the carrots dry with a clean kitchen towel and slice lengthwise in half. Place the carrot halves on the lined half sheet pan and toss with extra virgin olive oil, kosher salt, and freshly ground black pepper. Distribute the carrots evenly across the pan, setting them cut-side down and apart from one another.

Step 4

Roast the carrots, flipping them halfway through, until they are caramelized and just fork tender, roughly 18 to 24 minutes. The total roasting time will depend on the thickness of your carrots, so watch carefully.

Step 5

Prepare the Carrot Top Pesto: As the carrots are roasting, prepare the carrot top pesto. Combine the toasted pistachios and garlic in the bowl of a large food processor and pulse until finely chopped. Add the carrot top leaves, lemon juice, lemon zest, a generous pinch of kosher salt, and freshly ground black pepper. Pulse several times, scraping down the sides of the bowl with a rubber spatula as needed. Add the olive oil and roughly 2 tablespoons warm water - this helps thin the pesto to make it easier for tossing with the carrots - and process until mostly smooth. Season to taste with salt and pepper.

Step 6

Toss the still-warm roasted carrots with the carrot top pesto (you’ll have extra pesto, which can be stored in an airtight-container in the fridge or frozen and thawed later). Place roasted carrots on a platter and garnish with the reserved carrot top leaves and additional chopped pistachios. Serve warm or at room temperature.