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.
Chop the carrot fronds and toss into a food processor along with the coriander and the almonds.
Mince the garlic and add to the processor with the juice and grated zest of half an orange.
Give it a whizz and then add the parmesan and start to drizzle in the oil until you get the consistancy you prefer.
Season to taste with salt and pepper.
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.