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a bowl of chimichurri make from carrot greens

Carolyn
This chimichurri sauce is made with carrot greens, bringing a slightly earthy flavor that pairs great with garlic, vinegar, and olive oil. The result is a bright, herbaceous sauce that's perfect for drizzling over grilled meats or roasted vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course sauce
Servings 6 servings
Calories 167 kcal

Equipment

Ingredients
  

  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried oregano
  • 1 red chile seeds and pith removed and minced
  • 1 garlic clove minced
  • ⅓ cup minced carrot greens

Instructions
 

  • In a medium bowl, combine the olive oil, red wine vinegar, kosher salt, and dried oregano. Whisk until smooth and emulsified.
  • Add the minced chile, garlic, and carrot greens. Whisk to combine.
  • Serve immediately or transfer to an airtight container and store in the fridge for up to a week.

Notes

Note: 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.

Nutrition

Calories: 167kcalCarbohydrates: 1gProtein: 0.4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 195mgPotassium: 30mgFiber: 0.2gSugar: 0.4gVitamin A: 73IUVitamin C: 14mgCalcium: 15mgIron: 1mg
Keyword carrot greens
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