Easy Carrot Top Pesto

Time 10 minutes
Yields Makes 2 cups
Fragrant carrot tops stand in for parsley in this pesto that comes together easily in a food processor.
(Ben Mims / Los Angeles Times)
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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.


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.