Rinse the carrot tops and remove the majority of the stems that don't have leaves.
Roughly chop the leaves and pack into a measuring cup to see how much you have - use this to adjust the ratio for remaining ingredients.
Set carrot tops aside.
Prep and measure out remaining ingredients.
Add all ingredients to food processor, blender, or Vitamix.
Pulse on medium speed, scrapping down sides as needed.
Once blended into a smooth consistency, remove from food processor to a clean bowl.
Mix in the grated Parmesan.
Add up to an extra tablespoon of EVOO if it looks like it could use it. (Does it look dry or too thick?)
Cover and chill.
Use! This pesto is great smothered on fish, pork, or chicken before baking! Or use to flavor noodles (pasta or veggie), as a dip for bread, etc.
To freeze, fill an ice cube tray with pesto scoops, freeze, then pop out and vacuum seal in small batches. You can also just spoon in 1 tablespoon amounts onto parchment paper on a cookie sheet, and freeze that way. If you don't have a vacuum sealer, wrap each scoop in saran wrap, and seal in a Ziploc bag. This helps minimize freezer burn from long term storage. Pesto will keep well frozen for at least 6 months, or longer if using a vacuum sealer.To store in the fridge, transfer to a jar and cover with olive oil to keep fresh.