To make Carrot Top Pesto, in the work bowl of a food processor, pulse together 1 clove garlic and 3 tablespoons pine nuts until roughly chopped. Add 2 cups packed carrot tops, ½ cup packed basil leaves, ¼ cup finely grated Parmesan, ½ teaspoon kosher salt, and ¼ teaspoon pepper. With food processor on, slowly add 1 cup olive oil until well combined. Cover and refrigerate for up to 1 week.