Have you ever wondered what to do with those beautiful, leafy carrot tops when you buy carrots at the farmer's market? Instead of tossing or placing them in the compost, why not turn them into something truly delicious? Introducing Carrot Top Chimichurri, a vibrant, zesty green sauce, like this Vegan Walnut Pesto, that you can make in less than 20 minutes!
With just a handful of ingredients, you can whip up a batch of this vibrant green sauce that will add freshness and flavor to any dish, like these Black Bean Lentil Burgers or garlicky oven-roasted green beans. It's easy to make this simple yet impressive chimichurri that will take your meals to the next level. Who knew carrot tops could taste so good? Try it with these oven-roasted cauliflower florets or air fryer potatoes.
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What Is Chimichurri?
Chimichurri is a versatile and vibrant sauce that originated in Argentina and Uruguay, where it is a favorite accompaniment to grilled meats.
Traditionally made with parsley, garlic, oregano, red pepper flakes, olive oil, and vinegar, it's often used as a marinade or sauce for grilled meats.
Its refreshing, herbaceous flavor enhances a range of dishes, from vegan mushroom or cauliflower "steak" to grilled vegetables, air fryer veggies like these crispy air-fried potatoes, this vegan black bean lentil burger, or this vegan polenta with oyster mushrooms. The possibilities are endless!
Why You'll Love This Carrot Top Chimichurri
In this recipe, we're putting a twist on the classic chimichurri by using carrot tops as the main ingredient.
- Easy to Make: This carrot top chimichurri can be made in minutes with just a few simple ingredients and a blender or food processor.
- Vibrant Flavor: The combination of fresh carrot tops, garlic, and tangy vinegar creates a flavorful sauce.
- Versatile: This carrot greens chimichurri is versatile as a condiment, marinade, or sauce for dishes like these baked sweet potato fries.
- Reduces Food Waste: Using carrot tops in this recipe is a great way to reduce food waste and make the most of your ingredients. Another recipe you might enjoy that reduces food waste is this Pumpkin Veggie Stew.
The fresh, vibrant flavors from the carrot tops added a unique twist to the traditional chimichurri, making it both eco-friendly and delicious. It's now my go-to sauce for brightening up grilled veggies and meats alike!
- Gianne
Ingredients
Here are the simple ingredients you need to make this carrot greens chimichurri recipe:
- Carrot tops - Gather the greens from a fresh bunch of carrots. This should be done soon after you bring fresh carrots home from the grocery store, otherwise the carrots start to dehyrate.The tops should be vibrant green, free from wilting, and feathery in appearance. Wash them thoroughly to remove any dirt or residue, and gently dry them with a clean kitchen towel (lint-free).
- Dried oregano (not pictured) - for a delicious herbal flavor.
- Extra virgin olive oil - Use your best-quality olive oil.
- Fresh garlic - You need several cloves of garlic for this recipe.
- Lemon juice - Use fresh lemon juice, not the type from concentrate.
- Fresh parsley - I used Italian parsley.
- Red wine vinegar - Use a high-quality red wine vinegar for that distinctive tang.
A complete ingredient list with exact amounts can be found in the recipe card below.
Substitutions and Variations
The beauty of this chimichurri recipe with carrot tops is its adaptability. You can experiment with adding other herbs, such as cilantro, basil, or mint.
- Red Wine Vinegar - If you don't have red wine vinegar, substitute it with white or apple cider vinegar.
- Red onion - Try shallot instead, or white onion.
- Red Pepper Flakes - Adjust the amount of red pepper flakes according to your spice preference. For a different level of heat, you can also use fresh chili peppers.
- Olive Oil - Extra virgin olive oil works best for this recipe, but you can use any mild-flavored oil you have on hand.
- Dried oregano - Use fresh oregano, marjoram, dill, or mint. Use a ¼ cup of fresh herbs.
- Herb Substitutions - Feel free to experiment with different herbs. Parsley, cilantro, or a combination of both can be used in place of or in addition to the carrot tops.
- Citrus Zest - To add a burst of fresh citrus flavor, add the zest of a lemon or lime to the chimichurri in addition to or instead of the lemon juice.
- Nutty Twist - For added richness and depth of flavor, try adding a handful of toasted nuts such as almonds, pine nuts, or walnuts.
How to Make This Carrot Top Chimichurri
Here's how to make this easy green sauce. Wash the carrot tops and parsley thoroughly under cold running water to remove dirt or debris. Gently dry the leaves between clean kitchen towels, or use a salad spinner.
- Step 1: Place the garlic cloves in a food processor bowl with an S-blade. Pulse several times until the garlic cloves are chopped.
- Step 2: Place the coarsely chopped carrot tops and parsley in the food processor bowl.
- Step 3: Pulse several times until chopped.
- Step 4: Transfer the mixture to a small bowl. Add the rest of the ingredients, and stir.
Taste the chimichurri and adjust the seasoning according to your preferences. Add more salt, lemon juice or vinegar, pepper, or red pepper flakes to suit your taste. Transfer it to a jar or bowl and serve within an hour, or store it in the refrigerator for later use.
Expert Tip
If the chimichurri is too thick, thin it with more olive oil or water until you reach your desired consistency.
Make this carrot top chimichurri a day before serving to let the flavors blend.
How to Serve This Carrot Greens Chimichurri
This sauce is incredibly versatile. You can enjoy this vibrant and flavorful sauce in various ways. Get creative and experiment with different dishes to discover your favorite combination!
Drizzle, Dips, and Dressings
- Vegan Burgers: Drizzle this carrot top chimichurri on plant-based burgers like these Black Bean Lentil Burgers.
- Roasted Vegetables: Drizzle the carrot-top chimichurri over roasted vegetables like roasted potatoes or Air-Fried Potatoes, roasted root vegetables like carrots or parsnip, cauliflower, eggplant, crispy baked sweet potato fries, or bell peppers.
- Dipping Sauce: Serve the Carrot Top Chimichurri as a dipping sauce for empanadas, crusty bread, pita chips, plantain fritters, or crudités. It's a delicious appetizer or snack option for gatherings or parties.
- Salad Dressing: Thin the chimichurri with olive oil or water and use it as a salad dressing. It adds a zesty and herbaceous flavor to your favorite salads.
Carrot Top Chimichurri Sauces and Spreads
- Sandwiches and Wraps: Spread the chimichurri on veggie sandwiches like this vegan caprese sandwich, bruschetta, avocado toast, or wraps. You can also use it as a dipping sauce for bread!
- Pasta Sauce: Toss cooked pasta with the chimichurri for a simple and flavorful pasta dish like this Asparagus Mushroom Pasta. Add some grilled vegetables, tofu, or beans to make the pasta a complete meal.
- Soups or Stews: Stir this green chimichurri into soups and stews like this Vegan Black-eyed Pea Stew.
Carrot Top Chimichurri Topping
- Grain Bowl Topping: Use the chimichurri as a topping for grain bowls or Buddha bowls. Drizzle it over a bowl of quinoa, rice like this Cilantro Lime Rice, or couscous with your favorite vegetables, beans, and greens.
- Pizza Topping: For homemade pizza, use the chimichurri as a sauce similar to Vegan Basil Pesto. Spread it over the pizza dough, add your favorite toppings, and bake until bubbly and golden brown. You can also spread the chimichurri on top after the pizza comes out of the oven.
- Tofu Scramble: Serve the Carrot-Top Chimichurri over scrambled tofu, like in this Mushroom Vegan Egg Scramble, for a delicious breakfast or brunch.
With this simple and delicious Carrot Top Chimichurri recipe, you'll never look at carrot tops the same way again. It's a fantastic way to flavor your meals while reducing food waste.
So, the next time you're about to toss those carrot tops, think again and whip up a batch of this vibrant carrot greens chimichurri instead!
Recipe FAQs
Yes! Carrot tops are edible and contribute an earthy flavor to savory dishes. Wash them thoroughly to remove dirt, and buy organic carrots to avoid pesticides. Enjoy them raw or cooked, and cooking will reduce their bitter flavor.
Yes, carrot tops contain several vitamins and minerals essential to overall health, including vitamin A, vitamin C, chlorophyll, calcium, iron, and potassium. A diet rich in these nutrients has been associated with many health benefits, such as improved immune function, reduced risk of chronic disease, and improved heart health.
Yes, cut the tops off the carrots, wash them thoroughly, and pat them dry with a clean towel. Place them on a baking sheet in a single layer for 2 hours in the freezer. Transfer the frozen carrot tops to an airtight container and store them in the freezer for up to 1 month.
Any leftover carrot top chimichurri can be stored in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and give it a good stir.
You can freeze this chimichurri for up to one month. Let it thaw overnight in the fridge before using, then let it come to room temperature and stir it before serving.
Related Vegan Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Carrot Top Chimichurri
EQUIPMENT
INGREDIENTS
- 6 whole garlic cloves
- 1 cup carrot tops, rinsed and patted dry coarsely chopped, including stems
- 1 cup fresh parsley, rinsed and patted dry coarsely chopped, including stems
- 1 tablespoon diced red onion
- 2 teaspoons dried oregano
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- ½ teaspoon crushed red pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon pink salt adjust to taste
INSTRUCTIONS
- In a food processor bowl with an S-blade, place the garlic cloves. Pulse several times until the garlic cloves are chopped.
- Place the coarsely chopped carrot tops and parsley in the food processor bowl. Pulse several times until chopped.
- Transfer the mixture in the food processor bowl to a small bowl and add the diced red onion, dried oregano, extra virgin olive oil, red wine vinegar, lemon juice, crushed red pepper, ground black pepper, and salt.
- Let the carrot top chimichurri rest for at least 20 to 30 minutes before serving for the flavors to blend.
NOTES
- If the chimichurri is too thick, thin it with more olive oil or water until you reach your desired consistency.
- Make this carrot top chimichurri a day before serving to let the flavors blend.
- Remove from the cold refrigerator at least 30 minutes before serving to bring to room temperature, and stir before serving.
- Store in the refrigerator for up to 1 week.
- Freeze chimichurri for up to one month.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Olivia says
Absolutely delicious! I'll be looking out for carrots with their tops from now on!
Emily Miller says
Thank you so much, Olivia! I'm glad to hear it, thank you for your review!
Heather says
The Carrot Top Chimichurri recipe is a delightful surprise! It's fresh, vibrant, and a great way to use carrot tops. Perfect for adding a zesty twist to any dish. Thank you!
Emily Miller says
Thank you for your review, Heather!
Dina and Bruce says
Wow! Absolutely loved serving this with grilled chicken. And roasted carrots! And I saved the tops to use for this! Thank you!
Emily Miller says
Thank you very much for your review! I am so glad you enjoyed this carrot top chimichurri!
Seema says
I have carrots growing this season and the leaves are plenty. So we harvest some this week to make this gorgeous chimichurri. Mindblowing recipe that we are going to keep making over and over again.
Emily Miller says
Thank you, Seema, I am happy to hear this! I appreciate you leaving such a glowing review and I hope you have a fantastic summer and harvest!
Sue says
I love regular chimichurri sauce, and this no-waste carrot top version sounds fascinating!
Emily Miller says
It really is tasty, thank you, Sue!
Kushi says
Totally in love with the green sauce. Looks fantastic. Thanks for sharing.
Emily Miller says
Thanks so much, Kushi, I'm glad to hear it! Enjoy this versatile chimichurri sauce with carrot tops!
Gianne says
The fresh, vibrant flavors from the carrot tops added a unique twist to the traditional chimichurri, making it both eco-friendly and delicious. It's now my go-to sauce for brightening up grilled veggies and meats alike!
Emily Miller says
Thank you so much, Gianne!
Emily Miller says
I hope you enjoy this versatile carrot top chimichurri as much as we do! If you try this green sauce, let me know in the comments.