Make Carrot Top Gremolata, a twist on the tasty Italian dry green sauce with carrot greens, garlic and lemon zest. It's a bold and flavorful condiments that comes together in minutes. Try it on veggies, pasta, meats or as a garnish.
For this Italian Gremolata, the tops of carrots replace parsley in the bright and tasty dry green sauce. It's traditionally served on Osso Bucco, but we veggies can still enjoy it too. Try it on roasted veggies, pasta, salads, or as a garnish.
Many people don’t even realize that carrots have leafy green tops. This is because carrots are mostly sold with them already chopped off.
It’s a shame because carrot tops not only have great nutritional value, they also make a bold sauce like gremolata come alive with their earthy flavor.
I love using them in dishes such as Carrot Top Pesto, Carrot Top Salad, or Carrot Top Chimichurri.
And be sure to find out all about the Tops of Carrots with my 101 guide, including recipes, tips, and ideas.
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What is Gremolata?
Gremolata is a fresh, dry green sauce that is usually made up of parsley, lemon zest, and garlic. In this recipe, I made gremolata with the tops of carrots instead of the parsley.
The result is a flavorful sauce that pairs well with protein dishes, vegetables, pasta, and more!
It's traditionally served on Osso Bucco. Try it on roasted veggies, pasta, salads, or as a garnish.
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Ingredients
- Carrot Tops - These earthy greens make great gremolata and come straight from the carrot.
- Fresh Garlic - Infuses the sauce with a fresh garlic flavor.
- Lemon Zest - Adds acidity and freshness.
- Sea Salt & Pepper - Balances all the flavors in the gremolata.
See the recipe card for quantities.
Instructions
Wondering how to make gremolata with carrot tops? Read on for the super easy recipe!
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare the carrot greens: Carrot greens need to be washed and prepared properly as they can contain dirt and impurities. Wash thoroughly by soaking in a bowl of cold water, remove any leaves that are brown or discolored, then dry them in a salad spinner.
Chop the ingredients: You’ll want to chop your washed and prepared carrot tops into a minced texture and do the same with the fresh garlic. Zest your lemon with a Microplane or grater.
Assemble the gremolata: To a bowl, add carrot greens, fresh garlic, salt, pepper, and lemon zest then toss everything together until fully combined. Carrot top gremolata stays fresh in the fridge for up to 5 days.
Hint: If you don't have enough carrot greens, then make up the total amount with chopped parsley.
Serving Suggestions
Mix a few spoonfuls into this Healthy Cabbage Soup for a boost of flavor.
Sprinkle over roasted vegetables, such as Roasted Celeriac, Roasted Rutabaga or Grilled Leeks.
Toss some into this Simple Pasta With Peas for an earthy garlic flavor note.
Add some to the side of a hearty Portobello Mushroom Steak.
Sprinkle onto smokey Eggplant Steaks.
Variations
For a unique citrus flavor, try using orange zest or lime zest.
Toss in some chopped basil or parsley for a fresh green herb taste.
Spice it up by adding a pinch of red chili flakes.
For a smooth gremolata sauce, add in a few tablespoons of olive oil until you reach your desired consistency.
Storage
Storing: Store leftover gremolata in an airtight container or jar in the fridge for up to 5 days.
Freezing: Due to the nature of the freshness of the carrot tops, freezing is not recommended.
Top tip
To make a quick carrot top gremolata, use your food processor to break down the ingredients.
FAQs
While these sauces are very similar, chimichurri usually has some vinegar and oil added to it along with a different set of herbs.
Gremolata is traditionally an Italian condiment and is often used on Osso Buco, a popular veal dish.
While gremolata is often used as a topping or condiment for fish or other proteins, you can also use it to flavor soups, salads, and vegetables.
📖 Recipe
Carrot Top Gremolata
Equipment
Ingredients
- 1 cup (25g) carrot greens
- 2 garlic cloves finely grated or minced
- 2 teaspoons lemon zest
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 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 tops, mince the garlic and zest the lemon.
- Add the carrot tops and all remaining ingredients to a small bowl and stir well to combine. Keep, covered, in the fridge for up to 5 days.
Notes
While these sauces are very similar, chimichurri usually has some vinegar and oil added to it along with a different set of herbs. Is gremolata French or Italian?
Gremolata is traditionally an Italian condiment and is often used on Osso Buco, a popular veal dish. How is gremolata used?
While gremolata is often used as a topping or condiment for fish or other proteins, you can also use it to flavor soups, salads, and vegetables.
Nutrition
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.
Jenn
What a clever and tasty use of something I've always just composted! I can't wait to try this!
Natalie
Sounds delicious. You got me interested to try this. I'm saving the recipe.
Gina
Love using this on top of grilled steak for some brightness and flavor! Such a great use of the carrot tops, hate wasting those!
Jacqueline Meldrum
What a great use for carrot tops Kate. I bet it tastes amazing.
Claudia Lamascolo
Wow what a great unique idea for carrots this sounds delicious!