Carrot Top Chimichurri

5 from 1 vote

Don’t throw away those beautiful carrot tops! In just 5 minutes, you can whiz them up into a bright and fresh carrot top chimichurri then proceed to put it on everything.

Prep Time15

Cook Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 72kcal

Author: Cara Lanz

Ingredients

¼ cup carrot tops, cleaned and dried
2 tablespoons fresh oregano
2 tablespoons fresh parsley
2 cloves garlic
2 green onions
1 tablespoon orange juice
1 teaspoon orange zest
1 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
¼ cup olive oil

Instructions

Remove carrot tops from the carrots and rinse them thoroughly to remove any soil. Dry them in a salad spinner or with paper towels. Pick through them to select the most vibrantly green, freshest looking carrot tops for the chimichurri.
In a small food processor, or with a sharp knife, coarsely chop the carrot tops, oregano, parsley, and garlic. Add the green onions and pulse or chop until everything is finely chopped.
Place the chopped herbs in a bowl and add the orange juice, orange zest, red pepper flakes, balsamic vinegar, and olive oil. Stir until well combined.
Chimichurri tastes best when it’s had some time for the flavors to mingle. Let it rest in the refrigerator for a few hours, then let it come to room temperature before serving
Store leftover carrot top chimichurri in your refrigerator for up to a week.

Notes

Chop the carrot greens and herbs in a food process to save yourself some elbow grease.

Stir the chopped herbs with the remaining ingredients, instead of blending together in the food processor, so the chimichurri stays doesn’t turn into a paste.

Prepare the chimichurri a few hours before serving to allow the flavors to mingle.

Adjust the seasoning to your taste preferences. Start small on flavors you’re not sure of and add more as you go. And feel free to throw in additional spices and herbs you love.

Nutrition