1. Toast the almonds in a dry pan and watch them carefully as they can catch and burn in seconds. Toasting the nuts gives them so much more flavour.
2. Chop the carrot fronds and toss into a food processor along with the coriander and the almonds.
3. Mince the garlic and add to the processor with the juice and grated zest of half an orange.
4. Give it a whizz and then add the parmesan and start to drizzle in the oil until you get the consistancy you prefer.
5. Season to taste with salt and pepper.
6. Spoon into a small sterilised jar and cover with a tablespoon of olive oil to seel the top of the pesto from air and to keep that gorgeous green colour. Use within 3 days or store in the freezer for later use.

Enjoy your carrot top pesto on pasta, slathered on to a baked potato, or as a tasty addition to a chicken salad sandwich.

Source : http://larderlove.com/carrot-top-pesto/