Carrot Top Chimichurri Recipe

Don't throw away those carrot tops, it turns out their crisp parsley-adjacent flavor is the perfect base for homemade chimichurri!

When I started receiving my farm share I was struck by bright, fresh greens on the tops of my carrots, something I've gotten so used to not seeing after years of supermarket vegetables. It seemed like a shame to waste them, so I started digging.

It turns out I was not alone! Pesto, salads, and smoothies were all suggested, but the one that caught my eye was the Carrot Top Chimichurri. Quick and easy to prepare, it lasts about a week covered in the fridge and it goes with EVERYTHING! Chicken, beef, pork and fish are the classics, but we enjoy it on roasted potatoes and veggies, tacos and nachos as well!

Ready to give it a shot?

First thing's first. Cut the greens from your carrots and wash them well. Dry them by patting with a dishtowel or spinning in a basket.

Next remove the leaves from the stems. You can keep the stems for stock (just keep them with your other veggie scraps in the freezer until you have enough) or add them to your compost pile.

Now finely chop your carrot leaves and add to a bowl with a lid. The recipe calls for a cup of greens, but I often just throw the entire bunch's worth in (no complaints yet!).

That's the work done! The only thing left is to add the rest of the ingredients and give it a good stir.

I hope you enjoy your fresh chimichurri (and the joy of not wasting those beautiful greens!).

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Carrot Top Chimichurri

Ingredients

• 1 cup of finely chopped carrot leaves

• 2 teaspoons of dried oregano

• 1/2 teaspoon of cumin

• 1 teaspoon of paprika (I prefer smoked paprika)

• 1/2 teaspoon of red pepper flakes (this gives it a bit of bite, but not too much)

• 2 cloves of minced garlic

• 1/2 teaspoon of salt (we use kosher, but it's not super important)

• ground black pepper to taste

• 1/4 cup of rice wine vinegar (or your favorite vinegar, but maybe not balsamic)

• 1/4 cup of extra virgin olive oil

Stir and enjoy!

Many thanks to Jeanine and Jack over at Love and Lemons for their recipe, upon which I based my own.

Their website is a treasure trove of recipes for fresh veggies, be sure to check them out! Here is the original recipe.

https://www.loveandlemons.com/carrot-greens-chimichurri/