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Preheat oven to 400 degrees. Trim carrot tops, leaving some stem attached. Reserve 2 cups carrot tops.
Spread carrots on baking sheet and toss with a drizzle of oil. Season with sea salt and pepper. Roast 25–35 minutes, tossing occasionally, until carrots are golden brown and tender. Let cool.
Meanwhile, pulse garlic and nuts in food processor until a coarse paste forms. Add basil, Parmesan, a squeeze of lemon, and reserved carrot tops. Pulse again; then, slowly drizzle ½ cup olive oil in while still running. Season with sea salt and pepper, to taste. Serve roasted carrots with pesto.