• Cut the carrot tops. Then blanch for 30 seconds in boiling water and then pad dry them with a clean table cloth.
• Blend all the ingredients in an immersion blender or food processor until the pesto reaches the desired consistency. You might have to stop and scrape down the sides with a spatula.
• Adjust the seasoning. If you want it to be more garlicky, add an extra garlic clove. Add more olive oil for a more liquid pesto.

If making pasta

• You can start boiling water before making your pesto because it is made fast!
• Boil the pasta as per package directions, with salt. Before straining the pasta on a colander, save some of the pasta water, which will be starchy, so when you add the pesto to your strained pasta. Add water little by little to achieve the creamiest texture. I use about ¾ cup of starchy water.
• Serving. You can enjoy this pasta warm immediately after cooking it or serve it cold as a salad. If serving as a cold summer salad, make sure to remove it from the fridge 15 minutes before serving, so it reaches room temperature.