Easy way to make Carrot Greens Chimichurri (Delicious and Tangy)

• Recipe: Carrot Greens Chimichurri 
• Writer: Lizzie Green
• Content-Type: Food Blog

Don’t get rid of those tops just yet! Carrot greens can be consumed in the same manner as carrots themselves, and they taste fantastic when added to savory sauces and condiments such as pesto, chimichurri, and others.

Today, we’re going to make chimichurri out of the greens from a carrot. Whoever first suggested that the leafy tops of carrots should be discarded is someone I have never heard of. Because they can be eaten and taste good, we should start utilizing them.

This recipe for carrot tips comes with a charming little anecdote about its origin. Chimichurri sauce is the reason I fell in love with Argentina several years ago when Jack and I traveled there and spent some time there.

When I got back to my house, I looked for a recipe for the bright and smokey chimichurri that we had while I was away, but I couldn’t locate one.

However, just lately did we discover that one of our acquaintances in Austin is originally from Argentina! He was quite sweet and called his mother to ask for her chimichurri recipe, and of course, it turned out perfectly.

This recipe is a very modest modification of the one she uses. I substituted carrot greens for the typical parsley, and I made the sauce with less water and oil so that it would be thicker and better suited for dipping. Even though it is not even remotely authentic, it is very tasty.

How to Prepare and Cook Carrot Greens

Let’s talk about carrot tops first before we move on to the sauce. They have a flavor that is slightly sweet and earthy, much like a cross between carrots and parsley, and they can be eaten raw or cooked without losing any of their deliciousness.

This recipe calls for the tops of one small bunch of carrots, or around half of the tops of one large bunch. That ensures there will be plenty of food left over for you! Aside from using them in this chimichurri sauce, some of my other favorite ways to prepare carrot greens are as follows:

• In a food processor, give them the consistency of pesto made from carrot tops. You can make a pesto that does not contain nuts by exchanging pine nuts with sunflower seeds or pepitas.
• They should be cut into cubes and added to a salad.
• They are delicious when sprinkled over roasted vegetables like cauliflower, carrots, or butternut squash. To take this dish to the next level, give it a squeeze of lemon juice and a sprinkle of Parmesan cheese.
• Make use of them as a topping for soups such as my Many-Vegetable Soup, Carrot Ginger Soup, or Butternut Squash Soup.
• Make a grain dish similar to the Carrot Ginger Grain Bowl.
• Simmer any leftovers in a stock made from vegetables!

Carrot Greens Tips

Are you prepared to cook? The following is a list of the most helpful advice that I can offer regarding the use of carrot greens in the kitchen:

• Remove them immediately by cutting them off. It is necessary to store the carrot leaves and carrots in different locations to maintain the quality of both items. Remove the greens from a bunch of carrots as soon as you acquire them, even if the tops are still vibrantly green. Wrap them in plastic wrap and keep them in the crisper drawer of your refrigerator until you are ready to use them. Alternatively, you may place them in the freezer to use later for making vegetable stock.
• Be sure to wash and dry them thoroughly. It’s common knowledge that carrots are grown in dirt, so make sure you thoroughly clean the leaves! Before chopping them, you should also dry them with a kitchen towel or a salad spinner. If they are still too damp, they will stick together and become mushy if they are chopped.
• If you’re not going to use the tough stems to make stock, remove them. The rough stems of carrot greens are excellent for adding flavor to vegetable stock, but they are not suitable for use in salads, bowls, or sauces like this chimichurri because they are too tough. I like to use the young, sensitive leaves right away in recipes that call for carrot tops, and I like to freeze the stems so that I may use them to make stock at a later time.

Recipe for Chimichurri

The preparation of this chimichurri sauce couldn’t be easier. To begin, give your greens a thorough washing, and then chop them as small as you can get them.

After that, combine them with various spices, olive oil, and vinegar made from white wine.

That wraps it up! This sauce is wonderful with grilled vegetables, crusty bread, or any cooked protein; however, my favorite way to serve it is as an appetizer or side dish accompanied by roasted carrots.

If you find that this chimichurri is too fatty or vinegary for your taste, you may thin it out by adding 1/4 to 1/2 cup of room-temperature water. Instead of serving it as a dip, give it a good mix and then spoon it over whatever it is that you’re eating.

The sauce will remain edible for up to 4 days if it is kept in a container that is hermetically sealed and placed in the refrigerator. Because of this, you should let it come to room temperature before serving because it will thicken when stored in the refrigerator.

Carrot Greens Chimichurri

Chimichurri is an Argentinian sauce that is characterized by its smokey flavor and is prepared by combining parsley, vinegar, and olive oil. In this dish, I replace the parsley with the green tops of carrots.

The tangy sauce is delicious over salads, vegetables that have been roasted, toasted bread, and any protein that has been prepared.

Ingredients

• 1 cup finely chopped carrot greens
• 2 teaspoons dried oregano
• 1/4 teaspoon cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes
• 1 garlic clove, minced
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 1/4 cup white wine vinegar
• 1/4 cup extra-virgin olive oil

Instructions

1. Put the carrot greens, oregano, cumin, paprika, red pepper flakes, garlic, and a pinch each of salt and pepper into a small bowl. Mix well. Combine the vinegar and olive oil by stirring them together. Taste it, then adjust the seasonings as necessary.