Carrot Greens Chimichurri Sauce

Don't toss your carrot greens! Make this chimichurri sauce with carrot greens instead. It's a bright, herbaceous sauce that's perfect for drizzling over grilled meats or roasted vegetables!

Can you eat carrot greens?

Yes! You can defenitely eat carrot greens and not only that, they taste delicious! They remind me of parsley with it's earthy, herbaceous flavor.

We grow carrots in our garden so we have a lot of carrot greens that need to be put to use. That’s what inspired me to make a carrot top chimichurri, and it turned out amazing.

In all fairness, I am obsessed with all kinds of greens and chimichurri (like this basil version!). This carrot green version is so bright, fresh, and perfect for grilled meat and veggies.

Key Ingredients

• Olive oil - Extra virgin olive oil is the way to go here! it has a bold, rich flavor that marries everything together.
• Red wine vinegar - My preferred choice for chimichurri. It has a fruity tang that's less intense than white vinegar. White wine vinegar makes a good swap if you don't have red.
• Spices - Kosher salt and oregano. Coarse sea salt works great too!
• Red chile - I removed the seeds and pith so this sauce has a mild to medium heat level. If you prefer it hot, mince the entire pepper!
• Garlic - I used one large garlic clove. If you LOVE garlic, you can add more.
• Carrot greens - You'll need ⅓ cup of minced greens, about one bunch of carrots. Make sure to use greens that are bright green and fresh, not brown and crispy.

How to Make Carrot Greens Chimichurri

One of the best parts about chimichurri is how easy it is to make! Grab a chef's knife, a cutting board, a whisk, and a bowl, then it's time to get started.

• Prep all your ingredients - Mince the carrot greens and measure ⅓ cup. Mince the garlic and red chile.

• Whisk the olive oil, vinegar, and spices together in a medium bowl. It's not necessary to drizzle the vinegar into the oil while you whisk. Whisk until the mixture is smooth and emulsified.

• Add the carrot greens, red chile, and garlic to the bowl. Stir until combined.
• Drizzle on anything and everything! This sauce adds a bright, herbaceous flavor to rich meats and roasted veggies.

Storage

• Transfer the carrot green chimichurri to an airtight container and store in the fridge for up to 1 week.
• Because chimichurri is made with olive oil, it will thicken when refrigerated. Olive oil solidifies in cold temperatures, so let the sauce sit at room temperature for about 30 minutes before using it.
• It will still taste good solidified if you're impatient (like me!).

Expert Tips

• For the best results, choose fresh carrot greens that are vibrant green and tender. Avoid any that are dry, brown, or crispy, since they lose much of their flavor like this.
• For a spicier sauce, finely chop the pepper along with its seeds and inner pith. For a milder sauce, remove the seeds and pith before chopping the pepper. Most of the heat is in the pith!
• I like my chimichurri to be bright and punchy! For this reason I added 3 tablespoons of vinegar. If you prefer a less punchy sauce, reduce the vinegar to 2 tablespoons.

Uses for Carrot Tops

Carrot greens have a taste and texture similar to fresh herbs, especially parsley, making them a great addition to dishes that benefit from herbal flavors.

• Pesto - Swap half (or all) of the basil with carrot greens.
• Egg dishes - Chop them up, then add to scrambled eggs or a frittata.
• Soup - Throw them into your next pot of soup!
• Salad - Add them to a salad with a more neutral green. Pair with a sweet or zesty vinaigrette!