• Remove carrot greens from carrots, cutting ½" above the hard carrot top.
• Wash greens by submerging in a bowl of cold water and gently shaking the dirt and debris away.
• Lay greens out to dry on a clean towel.
• Once carrot greens have dried, add them along with walnuts, Parmigiano-Reggiano, garlic, pepper, and salt in a food processor or blender.
  
• Secure lid but remove the pusher.
• Turn the food processor or blender on and slowly drizzle the annatto oil through the feed tube.
• Blend for 15-20 seconds and then turn off and remove the lid.
• With a rubber spatula, scrape down the sides.
• Replace the lid and blend for another 15-20 seconds.
• Pesto should be coarse in texture but well blended.
  

How to store:

• Store in an airtight container in the refrigerator for up to a week.
• Freeze using ice cube trays and store in a freezer bag for up to 6 months.