Roasted carrots with carrot-top pesto and burrata


Impress your guests with this side dish combo of sweet roasted carrots and creamy mozzarella, served with homemade pesto.


  • 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

For the carrot-top pesto

  • 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