Ingredients 

1 bunch large carrots, with tops attached 

 1-2 tbsp neutral-flavored oil 

 Pinch of sea salt 

 2 cups carrot juice 

 ½ lemon, juice only 

 pinch of salt 

 ¼ tsp xanthan gum (approximately 1 gram) 

 1/3 cup pecans, chopped 

 2 tbsp herbed “green oil”  

Method

• Heat your oven to 400 degrees Fahrenheit.

• Trim the tops from the carrots, leaving about 1/4” of stem attached. Set aside the tops, and reserve them for later.

• Wash the carrots well under cold running water, then dry them with clean paper towels. Using the tip of a paring knife, “manicure” the tops of the carrots by trimming away the discolored outer stems and then scraping the area where the stems meet the root until all discoloration has been removed. You can peel the carrots if you wish, though that’s not necessary.

• Toss the carrots in the oil and transfer them to a parchment-lined sheet pan. Roast for 20 to 25 minutes, until just tender. If you’re roasting on a dark pan, you may need to turn them once so they’ll brown evenly.

• While the carrots cook, pour the carrot juice into a small saucepan and heat to a simmer. Squeeze in the juice of half a lemon, straining out any seeds. Add a pinch of salt and taste, to make sure the flavor is balanced between the salt, the carrot sweetness of the juice, and the tart lemon.

• Transfer the hot carrot juice to the jar of a blender, and start the blender. Measure the xanthan gum onto a small piece of parchment paper, and carefully tip about 2/3 of it into the “vortex” in the middle of the juice. Once it’s fully incorporated, stop the blender and check the texture of the juice. It should have thickened just enough to lightly coat the back of a spoon. If not, re-start the blender and add slightly more gum until it reaches the correct thickness. If you don’t have a scale or a small measuring spoon, you can “eyeball it” and just add small quantities from the tip of a paring knife. Once you’re satisfied with the texture, set aside and keep warm.

• Green oil 

  • 3 cups baby spinach, tightly packed 1 cup fresh basil, tightly packed 1 cup olive oil, or a neutral-flavored oil of your choice 2-3 drops chlorophyll (optional)

  • Drop the spinach and basil into the jar of your blender. Add ¼ to 1/3 of the oil and process until the mixture forms a thick paste, then add the remaining oil in a thin stream.

  • Process for about 5 minutes in a high-powered blender (ie, BlendTec, Vitamix or similar), until the oil is very warm to the touch.

  • Place a fine-mesh strainer over a clean bowl. You can optionally line it with several layers of cheesecloth, or a muslin jelly bag, for an extra-clear oil.

• Chop the pecans, and place them in a small mixing bowl. Finely chop the leafy carrot tops until you have about 2/3 cup, or twice the volume of the pecans. Add the green oil and stir.

• To assemble the dish, stack the carrots on your serving plate. Spoon the orange carrot-juice sauce over and around the roasted carrots, allowing the sauce to pool attractively on the plate. Spoon the carrot-top “pesto” over the sauced carrots, mounding it so the herbs and nuts remain on top while the green oil drizzles down the carrots and pools on the orange sauce.

• Serve hot.