In the bowl of a food processor or high-powered blender, combine the carrot top greens, basil, and pine nuts. Pulse until finely chopped. With the machine still running, drizzle in the olive oil. Add the parmesan, a pinch of crushed red pepper flakes, and season with salt. Taste and add more salt if needed. Pour into a glass jar and keep in the fridge until ready to serve.
Preheat your oven to 350 degrees F.
On a large baking sheet, toss the torn bread with the olive oil, garlic, salt, and pepper until all the bread is evenly and well coated. Place in the oven and bake for 10 to 15 minutes, tossing halfway through until the bread is golden and toasted.
Meanwhile in a large salad bowl, toss together the carrot ribbons, snap peas, watercress or spinach, and fresh herbs. Add a couple tablespoons of the pesto sauce and toss once more, making sure to evenly coat the veggies.
Add the toasted bread and sprinkle on the feta cheese. Serve with the remaining carrot top pesto.
