Heat oven to 500º, Heat 1/4 cup extra virgin olive oil in a 12º ovenproof skillet over medium high. Add trimmed carrots and 1 tsp. salt, cook, turning carrots as needed, until browned, 6-8 		minutes. Add 3tbsp unsalted butter and crushed garlic, roast until carrots are tender, 10-12 minutes.

Pulse three-quarters of carrot leaves and stems, 1 tsp. salt, the peeled garlic, 1/4 cup 		basil, 1/2 cup walnuts and 1/4 cup grated parmesan in a food processor until coarsely ground. Add 3/4 cup extra virgin olive oil, puree into a smooth pesto.

Arrange roasted carrots on serving platter with 8 oz. burrata. Place peeled carrot in a bowl. Add remaining oil, carrot leaves and tender stems, salt and basil, plus lemon juice, toss to combine sprinkle over carrots and burrata. Spoon about 1/3 cup  pesto over carrots and sprinkle with more parmesan, serve remaining pesto on the side.