This flavorful Carrot Top Chimichurri is made with the leafy green tops of carrots, plus parsley, vinegar, garlic, olive oil, and chili. This simple, flavorful condiment can be used on proteins, pasta, vegetables, potatoes, and more.
Chimichurri is an Argentinian sauce that is traditionally used on grilled meat, but also used in many other ways. It typically contains parsley, vinegar, garlic, olive oil, and chili.
Don’t toss out your carrot tops! These leafy greens found on the top of a bright orange carrot are so good for you and pack a lot of fresh flavor. They can be interchanged with parsley in a lot of savory recipes including a traditional chimichurri.
And be sure to find out all about the Tops of Carrots with my 101 guide, including recipes, tips, and ideas.
I first learned about chimichurri when I was younger and was introduced to it by a friend. She spent a lot of time in Argentina when she was young and loved to share everything she knew about the food and culture. Dinner parties at her house were always an introduction to wonderful food.
This Argentinean-style chimichurri is much like the salsa served at restaurants, except it makes use of the tops of carrots, along with the traditional parsley and oregano.
Carrot tops make a great addition to this special chimichurri sauce because they offer a bold earthy flavor and there’s no food waste!
Use this carrot top chimichurri on top of your favorite protein dishes, or toss it into your favorite salad, pasta or soups.
You can even eat it like a dip with your favorite chips, crackers, or cut-up vegetables.
It’s that good!
Be sure to check out my other tasty recipes using the tops of carrots. A flavorful Carrot Top Pesto can be used in many ways, from pizza and pasta to jazzing up veggies, similarly to this Italian-stye Carrot Top Gremolata.
Why You'll Love This Recipe
Chimichurri is a bold, flavorful sauce that packs in a lot of great taste.
It's an easy, tasty way to use up the tops of carrots.
It all comes together in just 5 minutes.
The ingredients are fresh and simple.
You can use this sauce in a variety of different ways. Try it on proteins, vegetables, potatoes....
Using carrot tops in recipes is great for you and great for the earth! It helps reduce food waste and uses up greens that would otherwise be thrown away.
- Carrot Greens - These leafy greens are the star of this delicious chimichurri. If you don't have any, just use extra parsley.
- Herbs - You’ll need some parsley and oregano to make this sauce. You can use dried oregano if you can’t find it fresh.
- Fresh Garlic - Adds a bold garlic flavor to the green sauce.
- Red Chili - This adds some heat and spice to the chimichurri. Use fresh or substitute dried chili flakes.
- Extra Virgin Olive Oil - Makes the sauce come together so it's nice and smooth.
- Red Wine Vinegar - Adds a tangy zest and acidity.
- Salt & Pepper - Help to balance and enhance all the flavors together.
Step By Step Tutorial
Wondering how to make carrot top chimichurri? It's so easy! Read on....
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare your carrot tops: Start by removing the leaves from the stem of the carrot. Place in a cold bowl of water to remove as much dirt as possible. Dry in a salad spinner, then remove any brown or discolored leaves and give it a rough chop until it’s minced. You can also pulse it in a food processor, but not too much.
Prepare the remaining ingredients: Wash and chop your parsley the same way you prepare the carrot tops. Mince your garlic, and deseed and chop up the red chili.
Assemble the chimichurri: Add the chopped ingredients and the remaining ingredients into the bowl, then stir until fully combined.
Rest the sauce: Let it sit on the countertop for at least 30 minutes to develop its flavor. Add any leftovers to a jar or airtight container and store them in the fridge for up to 2 weeks.
Since you’re using fresh herbs in the carrot top chimichurri sauce, they may need some time to break down and develop their flavors. This chimichurri tastes best when it’s had some time to rest.
You can use a food processor to mix up the sauce, but only to pulse the dry ingredients. Chimichurri is meant to have small roughly chopped minced pieces.
Save the stems to use in a broth or soup.
Don't waste your carrot peelings either! Use them in this Carrot Peeling Cake.
What does chimichurri go well with?
Traditionally it’s used as a condiment to flavor proteins like chicken, steak, or fish, but you can also use it to top your eggs for breakfast, drizzle over roasted vegetables, add to potatoes or toss it into your favorite fresh green salad.
Spread your carrot top chimichurri top of a Miso Ginger Cauliflower steak for fresh herb flavor.
Pairs well with a hearty Portobello Mushroom Steak for a satisfying vegan dinner.
Use it as a topping for Green Beans Almondine.
Drizzle it onto some Carrot Pizza made with carrot crust.
Try it with these Vegetarian Argentinian Foods.
Use apple cider vinegar for a slightly sweet flavor note.
Swap half of the carrot greens or parsley for cilantro (coriander).
If you don’t like spice, feel free to omit or cut down on the amount of red chili in the recipe.
Mix in other herbs like basil for a bold fresh herb flavor.
Add a bit of bright citrus flavor by adding in a bit of lemon or lime zest.
Chop up some sun-dried tomato and add it to the sauce for a depth of tomato flavor.
Mince some red onion or shallot to infuse the chimichurri with a mild onion flavor.
To Make Gluten Free: This carrot top chimichurri is made with 100% gluten-free ingredients, but make sure you check your labels on any spices or seasonings for wheat-containing ingredients.
To Make It Vegan: This recipe is made with vegan ingredients.
Storing: Leftover carrot top chimichurri can be stored in an airtight container in the fridge for up to 2 weeks. Give it a stir every few days to redistribute the flavor.
Freezing: The best way to freeze chimichurri is to add it to empty ice cube molds, then freeze overnight. Once frozen solid, pop them out and add them to a freezer-safe bag or airtight container. Thaw overnight before using. Chimichurri will stay fresh in the freezer for 3-4 months.
Absolutely! Not only do they pack a flavor punch, but they are nutrient-dense and a great part of a healthy lifestyle.
Not at all! They are a completely edible portion of the carrot. Just give them a good wash and choose organic if possible.
More Green Sauce Recipes
This easy Carrot Top Chimichurri is a flavor bomb! I hope you love these other tasty green sauces too!
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Carrot Top Chimichurri
- 1 cup (25g) carrot tops/greens
- ½ cup parsley finely chopped
- 2 teaspoon dried oregano or fresh
- 2 cloves garlic minced
- 1 small red chili deseeded and finely chopped (use more or less, to taste)
- 7 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ⅛ teaspoon each salt and pepper
- Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
- Finely chop the carrot greens and parsley.
- Add to a small bowl with the remaining ingredients and stir well.TIP: For the best flavor, allow the chimichurri to sit for 30 mins before using.
- Keep your carrot top chimichurri in the fridge, covered, for up to 2 weeks.
- Since you’re using fresh herbs in the sauce, they may need some time to break down and develop their flavors. This chimichurri tastes best when it’s had some time to rest.
- You can use a food processor to mix up the sauce, but only to pulse the dry ingredients. Chimichurri is meant to have small roughly chopped minced pieces.
- Use up any leftover carrot greens in this carrot top pesto.
- Use apple cider vinegar for a slightly sweet flavor note.
- If you don’t like spice, feel free to omit or cut down on the amount of red chili in the recipe.
- Mix in other herbs like basil or cilantro for a bold fresh herb flavor.
- Add a bit of bright citrus flavor by adding in a bit of lemon or lime zest.
- Mince some red onion or shallot to infuse the chimichurri with a mild onion flavor.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.