Carrot Top Chimichurri
A vibrant chimichurri sauce made with carrot greens! Don't toss those nutritious greens - use them to make a flavorful sauce for your carrots, or for meat or seafood dishes.
Servings: 8 servings
Calories: 89kcal
Ingredients
- 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)
Instructions
- 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.
Notes
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!
Nutrition
Calories: 89kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 149mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 197IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg