Name: Carrot Top Chimichurri
Prep time: 10 min
Total time: 10 min
Cuisine: Argentine
Ingredients: 1 cup packed carrot greens; 1/2 cup packed cilantro leaves; 3 small cloves garlic; 1 tsp dried oregano; 1/2 tsp chili flakes; 1/3 cup olive oil; 1/3 cup white balsamic vinegar (or red wine vinegar); juice from 1 lime; 1/2 tsp salt; 1/2 tsp pepper

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Make the most of carrot greens with this flavorful Argentine inspired chimichurri sauce that's delicious on steaks, vegetables, fish, and more! (vegan, gluten-free)

overhead view of carrot top chimichurri in a small white bowl with a gold spoon in it surrounded by chimichurri ingredients.

If you buy bunches of carrots at the store, or better yet, grown your own carrots, you're probably left with a big bunch of carrot tops. Don't throw them out! Carrot tops are perfectly edible, and quite delicious. They've got a taste similar to parsley with a hint of carrot sweetness. Carrot greens are easy to make into something amazing, like this carrot top chimichurri!

What Is Chimichurri?

Chimichurri is an herb and vinegar based condiment common in Argentinean cuisine. It's usually made with finely chopped parsley, and a host of other flavorful ingredients like garlic, red pepper flakes, olive oil, and lime. It's often served over grilled meats, but it's also delicious as a marinade or served over vegetables, fish, and poultry. Flavor-wise, it's the nectar of the gods and you need it in your life.

If you've never had it, try my classic chimichurri recipe. You won't be sorry!

overhead view of ingredients needed for carrot top chimichurri.

Why You'll Love This Carrot Top Chimichurri

Carrot tops stand in for parsley in this flavorful chimichurri. The resulting sauce is just as delicious as the original version with a hint of carrot flavor. It's herby, garlicy, acidic, and a hint spicy - perfect for spooning over a grilled steak - or directly into your mouth. It also helps you prevent food waste by putting those carrot greens to good use!

How To Make Carrot Top Chimichurri

two image collage showing finely chopped carrot top greens and cilantro in a food processor and the finished chimichurri in a white bowl.

Finely chop the carrot greens, cilantro and garlic, either in a food processor or by hand.
Stir in the remaining ingredients. Taste and adjust as necessary.

Tips For Making The Most Delicious Chimichurri

Be sure to wash and dry your carrot greens well. They often hold a good bit of dirt, and you don't want that grit in your sauce. Wet greens are harder to chop, so dry them well before chopping.
Cilantro and carrot stems can both be included, but anything too woody or fibrous should be left out.
You want the sauce to have enough liquid that it evenly covers the herbs. If needed, add more oil, vinegar, or a touch of hot water to make it perfectly spoonable.
If you don't have white balsamic vinegar, you can use regular balsamic or red wine vinegar.

carrot top chimichurri in a small white bowl with a gold spoon in it surrounded by chimichurri ingredients.

How To Store Leftovers

Chimichurri is best served at room temperature the day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The garlic will get stronger the longer it sits. Be sure to bring refrigerated sauce up to room temperature before serving, as the olive oil with firm up when it gets cold.

What To Serve With Carrot Top Chimichurri

Chimichurri is traditionally served with carne asada or other grilled meats. Try it with your favorite grilled chicken, fish, or steak.
It's delicious with grilled or roasted vegetables. Roasted carrots are just begging for this sauce.
Spoon over roasted or smashed potatoes. Or try it with my grilled sweet potato wedges.
Leftover sauce is great as a marinade or cooking sauce. Marinate and grill bone-in chicken pieces or quail, or spoon over salmon on a cedar plank before grilling.

Did you make this recipe? Please leave a star rating in the comments!

Carrot Top Chimichurri

Print Recipe

Make the most of carrot greens with this flavorful South American inspired chimichurri sauce that's delicious on steaks, vegetables, fish, and more! (vegan, gluten-free)

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: about 1 cup 1x
Category: sauce
Method: no cook
Cuisine: Argentine

Ingredients

Scale

1 cup packed carrot greens
½ cup packed cilantro leaves
3 small cloves garlic
1 tsp dried oregano
½ tsp chili flakes
⅓ cup olive oil
⅓ cup white balsamic vinegar (or red wine vinegar)
juice from 1 lime
½ tsp salt
½ tsp pepper

Instructions

Very finely chop the carrot greens, cilantro and garlic wither by hand or in a food processor.
Add to a bowl and stir in remaining ingredients.
Taste and adjust to suit your taste. You may need to add more oil or vinegar to completely cover all of the greens in liquid.
Serve or store in the refrigerator.

Notes

Chimichurri is best served near room temperature so that the oil is still fluid. If you are making it in advance, let it come to room temperature before serving.
Store leftovers in the refrigerator in an airtight container up to 5 days. The garlic will get stronger the longer it sits.
Be sure to wash and dry your carrot greens well. They often hold a good bit of dirt, and you don't want that grit in your sauce. Wet greens are harder to chop, so dry them well before chopping.
Cilantro and carrot stems can both be included, but anything too woody or fibrous should be left out.
You want the sauce to have enough liquid that it evenly covers the herbs. If needed, add more oil, vinegar, or a touch of hot water to make it perfectly spoonable.
If you don't have white balsamic vinegar, you can use regular balsamic or red wine vinegar.

Keywords: carrot top chimichurri, chimichurri with carrot greens