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4.9 from 33 votes

Carrot Top Chimichurri

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Finely chop the carrot greens and parsley.
  3. 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.
  4. 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

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

% 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.