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.
Easy Carrot Top Pesto
Time 10 minutes
Yields Makes 2 cups
Combine all the ingredients in a food processor and blend until smooth. Season with salt and pepper and transfer to an airtight container.
The pesto will keep in the refrigerator for two weeks.
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