Prepare the carrot greens by cutting the feathery leaves from the stems. Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
Add all the carrot top yogurt dressing ingredients to a food processor and blend until smooth. If necessary, add another teaspoon of water to loosen.
Keep in a lidded container in the fridge for up to 10 days.
For best results, let the flavors marry together in the fridge for at least 30 minutes before serving. If you don’t have a food processor, finely chop the carrot tops and garlic into a mince before stirring with the remaining ingredients. Full-fat Greek yogurt is best for flavor and texture, but feel free to use whatever you enjoy. If you don’t enjoy the flavor of mint, feel free to omit it from the recipe. To make this dressing more of a dip style thickness, use a thick strained greek yogurt and use water sparingly.