Save those leafy greens, and make this delicious Carrot Top Chimichurri! This South American inspired sauce is great for topping meats and vegetables.
Mix up your Chimichurri with Carrot Tops!
I’ve been buying rainbow carrots this spring with beautiful greens attached. They make a stunning side dish, and my son is enticed to eat his veggies by the array of colors.
The next time you pick some up, don’t let them cut the green leafy tops off! Reduce food waste by using the edible greens. Chop them up, and toss up a quick carrot top chimichurri.
Chimichurri is a staple condiment in South America. Made differently around the region, Argentina is famous for the version made with parsley and thyme.
Carrot tops have a flavor similar to dill. They add a unique earthy flavor to sauce!
Not only is it delicious, it’s also full of health-boosting ingredients. The greens, plus olive oil and garlic, give it superfood status.
Traditionally, chimichurri is used at Churrasquerías, or steakhouses, as a meat topper. Use this on steak, seafood, or even roasted vegetables!
What You’ll Need
- Carrot Tops (make sure your grocery store clerk doesn’t cut these off!)
- Italian Parsley (optional, but I love the flavor)
- Olive Oil
- Red Wine Vinegar
- Lemon Juice (optional, but adds a fresh flavor)
- Garlic (smashed and minced for the most health-boosting properties!)
- Kosher salt
- Red Chili Flakes
How to Make Carrot Top Chimichurri
Step 1: Very finely hand chop carrot tops, parsley, and garlic. This process takes a few minutes. Add in the rest of the chimichurri ingredients to a bowl, along with the chopped herbs.
I have also made chimichurri in a food processor. This works, but the presentation isn’t as beautiful. The olive oil becomes green and murky.
Step 2: Taste the chimichurri sauce, and adjust the salt, vinegar, and chili to taste.
FAQ & How to Store Carrot Top Chimichurri
How to Store Chimichurri
Store carrot top chimichurri in an airtight container in the refrigerator for up to 4 days, until ready to serve. Allow to warm up to room temperature prior to serving.
Are carrot greens poisonous?
Carrot tops are not poisonous. They are a nutritious green, with a grassy flavor, similar to parsley or dill. You can saute them, use them in sauces, or even chop them up in salads.
How to Use Chimichurri made with Carrot Greens
- It would be perfect on this Baked Beef Tenderloin.
- Grilled steaks
- On top of Grilled or Baked Chicken
- On roasted vegetables, like Roasted Rainbow Carrots
- Mixed in to hummus, similar to this Pesto Hummus.
- Drizzle on top of salads!
Other Herbed Condiments
Carrot Top Chimichurri
- 1 cup carrot tops very finely chopped
- 1/4 cup Italian parsley optional, very finely chopped
- 2 cloves garlic very finely minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon oregano dried or fresh
- black pepper to taste
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice (optional)
- Very finely chop carrot tops, Italian parsley, and garlic. Add to a bowl.
- Add the rest of the chimichurri ingredients to the bowl, and stir to combine. Adjust the salt, vinegar, and chili flakes, to taste.