Serves 4
FOR THE PESTO
1 bunch leafy carrot tops, very finely chopped
1 large handful fresh parsley, very finely chopped
2 green onions, thinly sliced
1 clove garlic, minced
½ teaspoon minced fresh ginger
1 lime, zested and juiced
2 tablespoons pumpkin seeds, toasted and roughly chopped, plus more for garnish
2 teaspoons sesame seeds, toasted
⅓ cup (75 ml) extra-virgin olive oil
Salt and freshly cracked pepper
FOR THE MISO CARROTS
2 tablespoons white miso paste
2 tablespoons unsalted butter
1 tablespoon light brown sugar
2 tablespoons grapeseed oil
1½ pounds (680 g) small to medium carrots, peeled and halved lengthwise
Aleppo pepper, for serving