Carrot Top Chimichurri

Name: Carrot Top Chimichurri
Prep time: 5 min
Total time: 5 min
Yield: 8 serving
Ingredients: 1 cup (25g) carrot tops/greens; ½ cup parsley; 2 teaspoon dried oregano; 2 cloves garlic; 1 small red chili; 7 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; ⅛ teaspoon each salt and pepper

User Reviews

4.9

33 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
8
Calories
121 kcal
Course
Condiments
Cuisine
Argentinian

Carrot Top Chimichurri

Yuliana Reed

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Carrot Top Chimichurri is made with the leafy green tops of carrots in just 5 minutes! Try it on proteins, veggies, potatoes, pasta and more.

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Ingredients

Servings

1 cup (25g) carrot tops/greens
½ cup parsley finely chopped
2 teaspoon dried oregano or fresh
2 cloves garlic minced
1 small red chili deseeded and finely chopped (use more or less, to taste)
7 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
⅛ teaspoon each salt and pepper

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Instructions

Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
Finely chop the carrot greens and parsley.
Add to a small bowl with the remaining ingredients and stir well.TIP: For the best flavor, allow the chimichurri to sit for 30 mins before using.
Keep your carrot top chimichurri in the fridge, covered, for up to 2 weeks.

Notes

Since you’re using fresh herbs in the sauce, they may need some time to break down and develop their flavors. This chimichurri tastes best when it’s had some time to rest.
You can use a food processor to mix up the sauce, but only to pulse the dry ingredients. Chimichurri is meant to have small roughly chopped minced pieces.
Variations
Use apple cider vinegar for a slightly sweet flavor note.
If you don’t like spice, feel free to omit or cut down on the amount of red chili in the recipe.
Mix in other herbs like basil or cilantro for a bold fresh herb flavor.
Add a bit of bright citrus flavor by adding in a bit of lemon or lime zest.
Mince some red onion or shallot to infuse the chimichurri with a mild onion flavor.
Since you’re using fresh herbs in the sauce, they may need some time to break down and develop their flavors. This chimichurri tastes best when it’s had some time to rest.
You can use a food processor to mix up the sauce, but only to pulse the dry ingredients. Chimichurri is meant to have small roughly chopped minced pieces.
Use up any leftover carrot greens in this carrot top pesto.
Use apple cider vinegar for a slightly sweet flavor note.
If you don’t like spice, feel free to omit or cut down on the amount of red chili in the recipe.
Mix in other herbs like basil or cilantro for a bold fresh herb flavor.
Add a bit of bright citrus flavor by adding in a bit of lemon or lime zest.
Mince some red onion or shallot to infuse the chimichurri with a mild onion flavor.

Nutrition Information

Show Details

Calories 121kcal (6%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Sodium 4mg (0%) Potassium 51mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 378IU (8%) Vitamin C 19mg (21%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 121 kcal

% Daily Value*

Calories	121kcal	6%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Sodium	4mg	0%
Potassium	51mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	378IU	8%
Vitamin C	19mg	21%
Calcium	41mg	4%
Iron	1mg	6%