Wash the carrot tops (rinse several times) and basil leaves.
Peel and coarsely chop the garlic cloves.
Put half of the carrot tops, olive oil and lemon juice in a blender.
Blend, gradually increasing the speed. If you have difficulty blending, blend in several stages, mixing with a spoon the mixture between two blender strokes.
Add the rest of the leaves, the basil, the water, and mix again until you obtain a pasty texture.If you prefer a less pasty texture, do not add water. Then add the garlic cloves, parmesan, walnuts and pine nuts. Mix again.
Taste, add pepper and adjust the seasoning if necessary.
Put the pesto in a glass jar, and cover with a layer of olive oil so that it does not blacken if not consumed within 2 days.
Enjoy on a slice of bread with a little cheese or raw vegetables, as a base in a sandwich, in pasta, or simply with carrot sticks :)