Ingredients

• 2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops
• 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 1/2 cup coarsely chopped roasted, salted pistachios, divided
• 2 cups (loosely packed) basil leaves, plus more for serving

Instructions

1. Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
2. Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
3. Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.