Ingredients

• 4 tbsp extra-virgin olive oil
• 20 small carrots
• scrubbed well but not peeled
• carrot tops reserved
• 40g/1½oz delicate carrot tops
• stems removed (from above)
• small handful of basil leaves
• 1 tbsp lemon juice
• 225g/8oz burrata
• at room temperature
• drained
• sliced
• sea salt
• 100g/3½oz delicate carrot tops (from above)
• stems removed
• roughly chopped
• small handful of basil leaves
• 55g/2oz walnut halves
• 25g/1oz Parmesan
• finely grated
• 1 garlic clove
• halved lengthwise
• 1 tsp sea salt
• 110ml/3¾fl oz extra-virgin olive oil

Directions

• Position a rack in the centre of the oven and preheat the oven to its highest temperature.
• Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots
• sprinkle over a teaspoon of sea salt and turn the carrots to coat them in the oil.
• Cook
• turning over the carrots occasionally
• until they’re browned in spots
• this should take 6-8 minutes. Put the pan in the oven and roast
• shaking the pan occasionally
• until the carrots are evenly tender
• this should take 8-12 minutes
• depending on the size of the carrots. Remove from the oven and let the carrots cool slightly.
• Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves.
• Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well.
• To make the pesto
• put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts
• Parmesan
• garlic and sea salt. Pulse several more times
• add some oil
• then blend
• stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt
• if needed.
• To serve
• put the Burrata slices on a platter
• arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing.