Save those leafy greens and try this vibrant Carrot Top Chimichurri. This South American–inspired sauce is an excellent way to top meats, vegetables, and more.
Also try other bright herb sauces like Authentic Chimichurri Sauce or Arugula Basil Pesto with Pecans.
Mix up your Chimichurri with Carrot Tops!
This spring I’ve been buying rainbow carrots with their greens still attached. The colorful carrots make a pretty side dish and encourage my son to eat his vegetables.
Next time you pick up carrots, ask the clerk not to remove the tops. Reduce food waste by using the edible greens. Chop them finely and toss together a quick carrot top chimichurri.
Chimichurri is a staple condiment across South America. Regional variations exist, and Argentina is especially known for the parsley-and-thyme version.
Carrot tops have a grassy, slightly dill-like flavor that brings a distinct, earthy note to the sauce.
Beyond flavor, this chimichurri is full of nutritious ingredients: the greens, olive oil, and garlic all contribute vitamins and beneficial compounds.
Traditionally used in churrasquerías (steakhouses) as a topping for grilled meats, this carrot top chimichurri also pairs beautifully with seafood and roasted vegetables.
What You’ll Need
- Carrot Tops (ask for them to remain attached at the market)
- Italian Parsley (optional, for added brightness)
- Olive Oil
- Red Wine Vinegar
- Lemon Juice (optional, for freshness)
- Garlic (smash and mince for best flavor and benefits)
- Oregano
- Kosher Salt
- Red Chili Flakes
How to Make Carrot Top Chimichurri
Step 1: Very finely chop the carrot tops, parsley (if using), and garlic. Finely chopping by hand takes a few minutes but yields a more attractive texture.
You can use a food processor if you prefer a quicker method, though it will produce a greener, less textured sauce.
Step 2: Add the chopped herbs to a bowl with olive oil, red wine vinegar, lemon juice (if using), oregano, salt, pepper, and red chili flakes. Stir to combine and taste. Adjust salt, acidity, and heat to your preference.
FAQ & How to Store Carrot Top Chimichurri
How to Store Chimichurri
Keep carrot top chimichurri in an airtight container in the refrigerator for up to four days. Remove from the fridge and let it come to room temperature before serving for best flavor and texture.
Are carrot greens poisonous?
No. Carrot tops are edible and nutritious. Their flavor is grassy and herb-like, similar to parsley or dill. Use them sautéed, chopped into sauces, or added raw to salads.
How to Use Chimichurri made with Carrot Greens
- Serve with baked beef tenderloin or other roasted beef.
- Top grilled steaks for a bright, herb-forward finish.
- Use on grilled or baked chicken for added freshness.
- Drizzle over roasted vegetables, such as rainbow carrots.
- Stir into hummus for a herby twist.
- Finish salads with a spoonful instead of a traditional dressing.
Other Herbed Condiments
- Creamy Avocado Salsa Verde
- Basil Walnut Pesto
- Authentic Chimichurri
Follow along on social media for more healthy eating ideas and recipe inspiration!
Carrot Top Chimichurri
Ingredients
- 1 cup carrot tops very finely chopped
- 1/4 cup Italian parsley optional, very finely chopped
- 2 cloves garlic very finely minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon oregano dried or fresh
- black pepper to taste
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice (optional)
Instructions
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Very finely chop carrot tops, Italian parsley, and garlic. Add to a bowl.
-
Add the remaining ingredients to the bowl and stir to combine. Taste and adjust salt, vinegar, and chili flakes as needed.
Notes
How to Store Chimichurri
Store carrot top chimichurri in an airtight container in the refrigerator for up to four days. Allow it to come to room temperature before serving.
Are carrot greens poisonous?
Carrot tops are edible and nutritious. They have a grassy, herb-like flavor and can be sautéed, blended into sauces, or added raw to salads.
How to Use Chimichurri made with Carrot Greens
- Perfect on baked beef tenderloin or other roasted meats.
- Great on grilled steaks.
- Use on grilled or baked chicken.
- Lovely over roasted vegetables, like rainbow carrots.
- Mix into hummus for a pesto-like twist.
- Drizzle over salads as a finishing sauce.