Prue Leith served up tasty carrot tops pesto with walnuts and cheese on Prue Leith’s Cotswold Kitchen.

The ingredients are: Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
Small handful of parsley, or try basil leaves or chervil for a different flavour, 50g walnuts, hazelnuts or almonds, 25g Parmesan, or vegetarian equivalent, grated, 1 garlic clove, 100ml or so olive oil, Salt and pepper.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.