Carrot Top Pesto - Ellie Krieger

Ingredients

• 1/3 cup pine nuts
• 2 small cloves garlic, peeled
• 4 cups lightly packed, well washed and dried carrot top greens (from one 1-pound bunch of carrots)
• 1 cup lightly packed fresh basil leaves, plus more as needed (see NOTE)
• 1/3 cup (1 ounce) freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil