And please buy fresh carrots with the tops on, they are perfectly edible and can be used to make:

Carrot Green Pesto

Place a large bunch of washed greens in a whizzer together with a smaller bunch of flat leaf parsley. Combine extra virgin olive oil or extra virgin rapeseed works well, clove or two of garlic, a knob of Parmesan (no need for salt) and some fresh lemon juice. Blitz until smooth, adding a little more oil if necessary.

Spread on toasted bread for another version of bruschetta or run some through freshly cooked pasta of your choice. 

Put excess pesto into an ice cube tray and freeze, it will come in handy to liven up a grilled pork chop for example. 

Pasta with chicken and pesto