Broccoli and Carrots with Carrot Top Pesto

Roasted Broccoli and Carrots with Carrot Top Pesto

1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
1 head broccoli, cut into florets
3 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons sesame seeds
Salt and Pepper
Carrot tops from carrots
3/4 cup fresh parsley leaves
1/4 cup roasted pecans
1 large clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan

Preheat the oven to 400 degrees F. In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds, salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Meanwhile, place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted pecans and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined. Drizzle roasted vegetables with pesto.