Preheat oven to 425 degrees. While oven is heating remove carrot tops and rinse the carrots and peel if desired.
On a sheet pan lay the carrots in an even layer and drizzle with olive oil and sprinkle with salt.
Roast carrots for 20 minutes or until they are tender and easily pierced with a fork. Cooking time may vary depending on the thickness of your carrots so check frequently at the 15 minute mark.
While the carrots are roasting add all ingredients for the dill pesto to a food processor and process until everything is finely chopped and well incorporated. Add more olive oil at this time if a more liquid consistency is desired.
Once carrots have finished roasted serve warm with the pesto drizzled over top.
If you do not have a food processor all of the ingredients for the pesto may be finely chopped and well mixed in a bowl.
An equal amount of parsley can also be substituted for the carrot tops if none can be found!