Carrot Top Pesto with Roasted Seeds

Preheat the oven to 325 degrees F.
Toss the pumpkin and sunflower seeds together with the olive oil on a baking sheet and toast them, raking every 5 minutes, for 10 to 15 minutes.

Dry roast the sesame seeds either in the oven or on the stovetop until toasted. Add the cumin and fennel seeds and toss to combine. Turn off the heat.
Mix all the seeds together with the Aleppo and Urfa and a little salt in a medium bowl. Set aside.

Blanch the carrot top leaves, garlic and parsley in boiling water until brightened in color, about 1 minute. Drain and rinse under cold water.

Combine the blanched carrot tops, garlic and parsley with the olive oil, a pinch of salt and 1/2 cup reserved toasted seeds in a blender.

Swirl the pesto with the Greek yogurt when ready to use.