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)

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 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.
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