| Serves 4-6 | |
|---|---|
| 1½ lb | small carrots with tops, washed |
| ½ cup | extra virgin olive oil |
| – | salt and pepper |
| 3 | garlic cloves, chopped |
| ¼ tsp | crushed chili flakes |
| 2 TBS | lemon juice |
| 2 TBS | white wine |
| ½ lb | burrata |
Preheat oven to 350° F.
Remove carrot tops and set aside. Toss the carrots with ¼ cup of olive oil, salt, and freshly ground pepper, place on a sheet pan covered with parchment paper and put in oven for about 30 minutes or until soft to touch. Remove from oven and set aside.
Clean tops by blanching in salted, boiling water. Dry well and place in a food processor with chopped garlic, crushed chile, lemon juice, and white wine. Salt and pepper to taste. While pureeing, drizzle in the other ¼ cup of extra virgin olive oil until you reach a consistency of a loose paste or pesto.
To plate: Cut burrata in halves and place asymmetrically on a platter. Pile on baked carrots and drizzle with carrot top pesto and extra virgin olive oil. Salt and pepper to taste.
