Roasted Whole Baby Carrots with Burrata and Pesto

INGREDIENTS Pesto:4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reservedHandful basil leaves1/2 cup walnuts, toasted1 ounce grated Parmesan cheese1 medium garlic clove, halved lengthwise1 tsp Maldon or other flaky sea salt1/2 cup extra-virgin olive oil 20 baby carrots, scrubbed and tops trimmed but stems left on2 tbsps. extra-virgin olive oil, plus extra for drizzling1 tsp plus a few pinches flaky salt1/2 lb. burrata, drained and […]