Carrot-Top Chimichurri

Fresh carrot tops have a pleasantly earthy, slightly bitter flavor that makes them perfect for chimichurri. Garlic, vinegar, lemon, and olive oil transform this often-discarded garden green into a bright, versatile sauce for roasted vegetables, grilled meats, beans, grain bowls, and crusty bread.

Makes: About 1 cup
Prep time: 15 minutes
Resting time: 20 minutes

Ingredients

• 2 packed cups tender carrot-top leaves, thoroughly washed and dried
• 2 garlic cloves, finely minced
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes, or to taste
• ½ cup extra-virgin olive oil
• 1 tsp of 'The Rub' (adjust to taste)

Instructions

1. Remove the delicate carrot-top leaves from the thick, fibrous stems. Finely chop the leaves by hand. You should have about 1 packed cup after chopping.
2. Combine the garlic, red wine vinegar, lemon juice, oregano, salt, red pepper flakes, and black pepper in a medium bowl. Let the mixture rest for 5 minutes to soften the flavor of the garlic.
3. Stir in the chopped carrot tops.
4. Slowly pour in the olive oil, stirring until everything is evenly combined. Chimichurri should remain loose and textured rather than becoming a smooth purée.
5. Let the chimichurri rest at room temperature for at least 15 minutes so the flavors can mingle.
6. Taste and adjust with additional salt, vinegar, lemon juice, or red pepper flakes.

Serving Ideas

• Spoon over roasted carrots, potatoes, squash, or cauliflower.
• Serve with grilled chicken, steak, fish, or mushrooms.
• Toss with warm beans, lentils, rice, or other grains.
• Spread on sandwiches or spoon over avocado toast.
• Stir into pasta or potato salad.
• Serve with crusty bread as a simple garden appetizer.

Make It Your Own

Carrot tops vary in bitterness. If yours taste especially strong, replace up to half of them with fresh parsley, celery leaves, basil, or another tender edible green.

For a milder garlic flavor, use one clove. For a brighter sauce, add more lemon juice or vinegar. For extra heat, increase the red pepper flakes or add a finely chopped fresh chile.

Storage

Cover with olive oil and the chimichurri will last for weeks in an airtight container in the refrigerator. Allow it to sit at room temperature for 10–15 minutes before serving, then stir well.

Garden note: Use fresh, vibrant carrot tops that have not been treated with products unsuitable for edible greens. Wash them carefully, as soil often hides among the delicate leaves.