Why not, right? Carrot greens taste, to me, like a cross between parsley and fennel. Tossing them, even composting them is a waste of all that wonderful chlorophyll. Give this a try, using as you would any pesto–with pasta, cooked vegetables, cooked grains, on bread, as a finishing dollop to soup (especially carrot soups!!). If you find that the taste is/may be too much for you, substitute a cup or so of parsley or basil.
4 c carrot green leaves, separated from large stems
1 smallish carrot, coarsely chopped, optional, but gives sweetness
2 – 4 garlic cloves, or to your preference
2 T lemon juice
1/2 c pine nuts, walnuts, or almonds
1/2 c grated Parmesan or Romano cheese
1 c fresh parsley or basil, as sub
1/2 c extra-virgin olive oil, or as needed
1. Put carrot tops in a food processor. You may need to do this in batches. Pulse until coarsely chopped. Add carrot, if using, pulsing again until everything is chopped.
2. Add remaining ingredients except olive oil and whizz to a purée. Slowly add olive oil until a smooth consistency is reached. Use as much olive as needed to get the consistency you like. Taste and add more of any of the ingredients, if need be, to make a great pesto!