Thoroughly wash and pat dry the carrot greens. Zest and juice half a lemon.
Combine everything except the olive oil in a food processor, adding the greens and parsley in first.
Pulse until everything is coarsely chopped. Pause to scrape down the sides and bottom of the food processor.
With the processor running on low, drizzle the olive oil in until it becomes a wet, but not soggy paste. Begin with 4 tablespoons, adding up to 6 (5 is usually perfect for me).
Store in the fridge in an airtight container for up to 1 week, or the freezer for 3 months.