Roasted Carrots with Carrot-Top Pesto
['3 pounds small carrots with tops (any color)', '2 tablespoons vegetable oil', 'Kosher salt, freshly ground pepper', '1 garlic clove', '3 tablespoons macadamia nuts or pine nuts', '1/2 cup (packed) fresh basil leaves', '1/4 cup finely grated Parmesan', '1/2 cup extra-virgin olive oil']
Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.
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