FOR THE CARROTS: Preheat the oven to 400 degrees F.
Wash the carrots, then remove the leaves as close to the root as possible. Lay the carrots out in a single layer on a baking sheet. Coat evenly with the tablespoon of oil, seasoning with salt and pepper to taste.
Bake for 20-25 minutes, rotating halfway through, or until soft and the peel looks wrinkly.* Broil for 1-2 minutes.
FOR THE PESTO: While the carrots are in the oven, place the remaining ingredients into a food processor/blender. Process until fully combined and smooth, scraping down the sides as necessary. This should take up to 5 minutes, depending on the power of your food processor/blender. Adjust seasonings to taste, using salt and pepper as desired.
Store in an airtight container in the fridge for 1 week.
Notes
*If your carrots are thick, then either cut them in half lengthwise, or bake them for longer.
Recipe by Lenses and Lentils at https://lensesandlentils.com/carrot-greens-pesto/