In a small, dry frying pan over medium heat, toast the pepitas just until fragrant and beginning to brown, 3-5 Mins
In the same pan, toast the coriander seeds just until fragrant and beginning to brown, 3-5 Mins. Remove from heat and let cool before grinding to a fine powder in a spice grinder or with a mortar and pestle
Fill a large bowl with cold water and swish the carrot tops to loosen the dirt. Repeat until clean. Remove from water and pat dry or dry in a salad spinner. Chop the carrot tops and parsley finely.
In a medium bowl, combine the carrot tops, parsley, shallot, orange and lemon zest and toasted coriander seeds. Using a microplane grater, grate the garlic into the mixture, and stir in the olive oil. Taste and season with salt. Allow to stand at room temperature about 30 mins.
Store in an airtight container in the fridge for up to one week. Add the pecorino, toasted pepitas or walnuts, vinegar and lemon juice to the top of the mixture just before serving.
