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1
Position a rack in the center of the oven and preheat to 500 degrees F.
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2
Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer.
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3
Set the pan over high heat and bring the oil to a light smoke.
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4
Add the carrots, sprinkle on 1 teaspoon of the salt, and turn the carrots to coat them in the oil.
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5
Cook, turning over the carrots occasionally, until they're browned in spots, 6 to 8 minutes.
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6
Pop the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, 8 to 12 minutes, depending on the size of your carrots.
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7
Let the carrots cool slightly.
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8
Halve the burrata and arrange the halves on a platter.
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9
Arrange the carrots on the platter so they're pointing this way and that.
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10
Add the pesto here and there in little dollops.
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11
Pluck enough 2-to 3-inch delicate sprigs from the reserved carrot tops to make about 1 1/2 lightly packed cups and toss them in a bowl with the basil.
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12
Whisk together the remaining 2 tablespoons of the oil with the lemon juice and a good pinch of salt in a small bowl until the mixture looks creamy.
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13
Use a little of the lemon dressing to lightly dress the carrot top-basil mixture, sprinkle on a little more salt, and toss well.
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14
Arrange the mixture on top of the carrots and burrata.
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15
Drizzle everything with the remaining lemon dressing and serve.
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16
Combine the carrot tops and basil in a small food processor, pulse several times, then add the walnuts, Parmesan, garlic, and salt.
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17
Pulse several more times, add the oil, then process full-on, stopping and scraping down the sides of the processor or stirring gently if need be, until the mixture is well combined but still a bit chunky.
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18
Taste and season with more salt, if you fancy.
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19
Photo by David Loftus
