Carrot Top Chimichurri

Introduction

Adapted from Love and Lemons, this bright, tangy chimichurri makes excellent use of carrot tops that are often tossed out. It’s a no-blender recipe that pairs perfectly with roasted carrots, grilled fish, meats, or toasted bread. Fresh, flavorful, and waste-free.

Ingredients

• 1 cup finely chopped carrot greens

• 2 tsp dried oregano

• ¼ tsp cumin

• 1 tsp ground sweet paprika

• ½ tsp crushed red pepper flakes

• 1 garlic clove, minced

• 1 tsp salt

• Freshly ground black pepper

• ¼ cup white wine vinegar

• ¼ cup olive oil

Steps

1. Wash and dry carrot greens thoroughly. Optionally, roast carrots in a 450°F oven for 10–15 minutes to serve alongside chimichurri.

2. Finely chop carrot greens and mix them with oregano, cumin, paprika, red pepper flakes, garlic, salt, and black pepper.

3. Stir in vinegar and olive oil. Taste and adjust seasonings as needed (try dipping a carrot or bread instead of tasting by spoon).

4. Store in an airtight container at room temperature. It will keep for several days but will lose some of its vibrant green color over time.