Carrot Top Chimichurri
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
8
-
Calories
121 kcal
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Course
Condiments
-
Cuisine
Argentinian
Carrot Top Chimichurri
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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
- 1 cup Carrot tops 25g, aka carrot greens
- ½ cup parsley finely chopped
- 2 teaspoon oregano or fresh, dried
- 2 cloves garlic minced
- 1 red chili deseeded and finely chopped (use more or less, to taste, small
- 7 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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