Preheat oven to 425 degrees F (220 degrees C).
Remove the carrot tops from the Rainbow Carrots (2 bunch). Wash and set aside. Wash and pat dry Fresh Cilantro (1 cup) and set aside.
Wash carrots, lay out on baking sheet, coat with Olive Oil (1 tablespoon), season with Salt and Pepper (to taste).
Roast carrots for 30-35 minutes or until tender.
Pesto: In food processor, combine carrot top greens, cilantro, Pepitas (1/2 cup), Garlic (2 clove), Ground Cumin (1 teaspoon), Lime (1), Salt and Pepper (to taste).
Run on slow while slowly drizzling in Olive Oil (3/4 cup). Continue processing until the mixture is blended well, taste and adjust as needed. Add more lemon and/or salt if it needs more flavor.
Top carrots with pesto and enjoy! Cover and store the leftover pesto in the refrigerator for up to a week.