Preheat oven to 500℉.
Cut the tops off of the carrots, leaving about an inch of the stem still on. Cut the larger ones in half lengthwise and leave the smaller ones whole. Place on a large sheet tray in a flat, even layer. Drizzle with a good amount of EVOO and sprinkle with salt and pepper.
Roast for 10-15 minutes or until lightly charred and tender, but not mushy or falling apart. Halfway through cooking shake the pan so they roast evenly.
While the carrots cook make the pesto. In a high power blender combine all of the ingredients for the pesto. Blend on medium high until combined but still chunky. If it looks too thick add 1-2 tbsp. of oil to loosen.
To serve place the roasted carrots in a shallow bowl, dish or platter and drizzle with the pesto, chopped pistachios, tahini and carrot-top greens. Serve immediately.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell