Carrot Greens Chimichurri

Carrots were originally cultivated not for their roots (which is the part we typically eat), but for their sweet-smelling leaves and seeds. If your carrots come with the greens attached, don’t throw them away! Make this sauce. It’s tangy and a little bitter—with a flavor that’s a little bit like carrots themselves. It goes well with eggs, meat, or fish, spread on a sandwich or dolloped on top of your Crispy Carrot Fries.

Print
Hands-on time:
10 minutes
   |   
Total time:
10 minutes
   |   
Makes
1
Cup

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Small bowl
Measuring cup
Measuring spoons
Large spoon

Ingredients

3 cups packed carrot greens, washed, dried and finely chopped
1⁄2 cup olive oil
2 tablespoons red wine vinegar or fresh lemon juice
2 garlic cloves, peeled and finely chopped
2 teaspoons dried oregano
1 teaspoon kosher salt
  pinch crushed red pepper flakes

Instructions

  1. Put all the ingredients in the bowl and mix well.
  2. Serve right away or cover and refrigerate up to overnight.

OR ELSE
No carrot tops? No problem! This is also great with flat-leaf parsley leaves.

WHERE IN THE WORLD?
You might be familiar with pesto (which means “paste”), a green sauce that comes from Italy and is usually made from basil, olive oil, pine nuts, and Parmesan cheese. Chimichurri is a green sauce that comes from the Latin American countries Argentina and Uruguay. It’s usually made from parsley and oregano, garlic, vinegar, and olive oil, but we’re using carrot greens because they’re delicious! (And they sometimes come free with your carrots.)