Rinse the carrot greens and make sure they are free from dirt and/or debris. Remove the thick stems and set aside; save the feathery tips for the pesto.

Add sorted and washed carrot greens to a food processor; add garlic and pine nuts; process until evenly chopped.

Slowly add in the olive oil and continue to process. (Add more olive oil if desired to make a thinner pesto.)

Add salt and taste to make sure flavors are balanced.

Toss with pasta and steamed carrots if desired.