Fill a large saucepan with boiling water.
Remove the tops from all of the carrots and reserve four of the carrots for later.
Wash the carrot tops the boil for four minutes.
Meanwhile fill a large bowl with cold water. Once four mins is up, remove from the pan from the heat and discard the water. Strain out the carrot tops and place in the cold water, to stop them cooking further.
Once cool, chop the carrots tops roughly making sure there are no strands longer than around a cm.
In a small dry frying pan over medium heat, add the pine nuts and toast for a few minutes until starting to brown.
Into the bowl of a blender or a nutribullet, add all the pesto ingredients including the cooled, chopped carrot tops. Blend until quite smooth but slightly chunky. Set aside.