Roasted Carrots with Tahini and Carrot-Top Pesto

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Carrots:

2 bunches carrots with greens attached, scrubbed

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground black pepper

Pesto:

1 cup packed roughly chopped carrot-top greens

1/2 cup lightly packed flat-leaf parsley

1/2 cup toasted pistachios

1/3 cup good-quality extra-virgin olive oil, plus more as necessary

2 tablespoons minced chives

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 to 2 cloves garlic

1 small lemon, zested and juiced

To Serve:

1/4 cup toasted pistachios, roughly chopped

2 to 3 tablespoons tahini

Carrot-top greens, for garnish