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.

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


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


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


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

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


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


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.)