Directions

1. Peel the skin off the carrots. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrots tops and set aside; reserve any remaining carrot tops for another use. Cut carrots in half lengthwise and toss in a large bowl with olive oil and salt and pepper.
2. Heat a large skillet over medium-high heat.  Add carrots to hot pan in a single later. Cook without stirring for five minutes. Stir, and cook for another five minutes.
3. While carrots are cooling, make the pesto: pulse olive oil, garlic, basil, and reserved carrot tops using a food processor or immersion blender. Process until a puree forms. Season with salt and pepper.
4. Top cooked carrots with pesto. Toss to combine. Enjoy!