Carrot Top Chimichurri

Carrot Top Chimichurri
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Carrot top greens are one of those hidden gems you often find at most farmers markets and fresh local markets. So many people will just cut them off and throw them away! Most people have no idea that carrot tops are edible. One way I like to use these vibrant greens is in this Carrot Top Chimichurri Recipe. Carrot top greens have a slightly bitter, earthy taste so it can be used is many dishes that would call for herbs such as parsley.

Making carrot top chimichurri is an easy way to utilize the entire carrot, reducing waste and creating a delicious and versatile condiment. And these vibrant, leafy greens are packed with nutrients including vitamins A and C, potassium, and calcium. 

Ingredients and Equipment for Carrot Top Chimichurri

Ingredients for carrot top chimicchuri.In a large bowl is carrot top greens, then small bowls of minced garlic, minced red onion, red pepper flakes, salt, oil, vinegar, and fresh oregano.

Carrot top greens: 2 cups of washed and rinsed fresh carrot top greens with the stems removed.

Olive oil: 1/2 cup extra-virgin or other neutral oil such as avocado oil.

Red onion: 1 tablespoon minced – or can substitute with minced shallots, white or sweet onion.

Vinegar: 3 tablespoons red wine vinegar or white wine vinegar. Can also use Chive Blossom Vinegar for an added light oniony flavor.

Garlic: 1 clove freshly minced

Oregano: 1 tablespoon fresh oregano or 1 teaspoon of dried.

Salt: 1/2 teaspoon sea salt.

Red pepper flakes: 1/4 teaspoon. For more spice, increase to 1/2 teaspoon.

Equipment needed: Food processor or shape knife.

How to Make Carrot Top Chimichurri

Begin by preparing the carrot top greens. After removing the greens from the stems, place in a large bowl and cover with cold water. Allow the greens to soak for about 10 minutes. This allows any debris that might be caught in the leaves to fall to the bottom of the bowl. Lift the greens out and rinse thoroughly.

Carrot top greens in the bowl of a food processor.

In a food processor, add the carrot top greens and pulse a few times to chop the leaves fine.

Carrot top greens, red onion, minced garlic, fresh oregano, red pepper flakes and salt in the bowl of a food processor.

Add red onion, garlic, fresh oregano, red pepper flakes, and salt to the bowl of the food processor and pulse several times to chop fine.

Oil and vinegar added to chopped greens in food processor bowl.

Add oil and vinegar to the bowl of the food processor and pulse 2-3 times to combine.

Enjoy!

Don’t have a food processor? – No worries! Using a sharp knife, finely chop the carrot top greens, onion, and oregano. Mix in the remaining ingredients and serve.

Serve Carrot Top Chimichurri in a variety of ways such as a sauce or marinade for grilling vegetables, tofu or meat. Serve on roasted potatoes or pasta. As a dipping sauce for bread or charcuterie boards. Or on salads or rice bowls.

How to Store Carrot Top Chimichurri Sauce

Store in an airtight container in the refrigerator for up to 2 weeks. The oil may solidify when stored in the refrigerator, so let it come to room temperature before serving.

Above shot of a jar of carrot top chimicchuri with fresh carrot top greens to the side of jar and gold spoon.

Chimichurri: A Twist on this Classic Sauce

Chimichurri, a traditional Argentine sauce, is typically made with parsley, garlic, vinegar, and oil – check this classic Chimichurri Sauce. It’s a versatile condiment, perfect for grilling season, enhancing the flavors of meats, vegetables, and even bread. By incorporating carrot top greens, you add a new dimension to this classic sauce, making it even more vibrant and sustainable.

Nutritional Benefits of Carrot Greens

Carrot top greens are loaded with vitamins and minerals:

  • Vitamin A: Supports vision and immune function.
  • Vitamin C: An antioxidant that helps in tissue repair.
  • Calcium: Essential for strong bones and teeth.
  • Iron: Crucial for blood production.

Including carrot tops in your diet can be a great way to enhance your nutritional intake while minimizing food waste.

Other Recipes You Might Enjoy

Easy Chimichurri Sauce

Fresh Homemade Pesto

White Bean and Fresh Thyme Dip

Carrot Top Pesto

Carrot Top Chimichurri

Easy way to reduce food waste and enjoy amazing flavor
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Course: Condiment,
Cuisine: Argentinian
Keyword: Reduce food waste, vegan
Prep Time: 15 minutes
Servings: 8 servings
Calories: 135kcal
Author: hungrydanekitchen

Ingredients

  • 2 cups carrot top greens rinsed
  • ½ cup olive oil
  • 1 clove garlic
  • 1 tablespoon oregano, fresh or 1 tsp dried
  • 1 tablespoon red onion, minced
  • 3 tablespoons red wine vinegar or white wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes

Instructions

  • Begin by preparing the carrot top greens. After removing the greens from the stems, place in a large bowl and cover with cold water. Allow the greens to soak for about 10 minutes. This allows any debris that might be caught in the leaves to fall to the bottom of the bowl. Lift the greens out and rinse thoroughly.
  • In a food processor, add the carrot top greens and pulse a few times to chop the leaves fine.
  • Add red onion, garlic, fresh oregano, red pepper flakes, and salt to the bowl of the food processor and pulse several times to chop fine.
  • Add oil and vinegar to the bowl of the food processor and pulse 2-3 times to combine.
  • Serve and Enjoy!

Notes

*Don’t have a food processor – Using a sharp knife, finely chop the carrot top greens, onion, and oregano. Mix in the remaining ingredients and serve. 
 
** Storage:
Store in an airtight container in the refrigerator for up to 2 weeks. The oil may solidify when stored in the refrigerator, so let it come to room temperature before serving.

Nutrition

Serving: 8g | Calories: 135kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 147mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 29IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 2mg

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