Ashley Roussel's Carrot Pecan Pesto

Ingredients

Vegetables:

• 1 lb small carrots with tops (any color; variety preferred)
• 2 lb mixture of root vegetables (parsnips, beets, turnips, etc.)
• 2 tbsp vegetable oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Pecan Pesto:

• 1 garlic clove
• 3 tbsp Cane River Pecans, chopped
• 1/2 cup packed fresh basil leaves
• 1/4 cup finely grated Parmesan (omit for vegan)
• 2 cups reserved carrot tops
• 1/2 cup extra-virgin olive oil
• Zest of 1 lemon
• 1/4 tsp cumin
• Pinch of red chile flakes
• Salt and pepper to taste