Name: Easy Carrot Top Pesto Recipe
Total time: 10 min
Yield: Makes 2 cups
Ingredients: 4 cups lightly packed carrot top leaves and tender stems; 2/3 cup vegetable oil; 1/3 cup everyday olive oil; 1/2 cup finely grated Parmigiano-Reggiano; 1/2 cup whole almonds; 2 whole garlic cloves, peeled; Finely grated zest and juice of 1 lemon; Kosher salt and freshly ground black pepper

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By Ben Mims

April 10, 2020

In this recipe, carrot tops are used in place of parsley, but you can also just use flat-leaf parsley. This pesto is made quickly in the food processor and lasts for two weeks in the refrigerator. Dollop it on cooked eggs, toss it with hot pasta or mix it with mayonnaise to spread on sandwiches.

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4 cups lightly packed carrot top leaves and tender stems

⅔ cup vegetable oil

⅓ cup everyday olive oil

½ cup finely grated Parmigiano-Reggiano

½ cup whole almonds

2 whole garlic cloves, peeled

Finely grated zest and juice of 1 lemon

Kosher salt and freshly ground black pepper

Combine all the ingredients in a food processor and blend until smooth. Season with salt and pepper and transfer to an airtight container.

Make Ahead:

The pesto will keep in the refrigerator for two weeks.

Ben Mims

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.