Do you toss carrot tops? Most people don’t give a second thought to carrot leaves and throw them out without realizing carrot leaves are actually a deliciously edible green that’s delicious in sauces, salads, and soups.
- They have a lightly sweet, earthy flavor that’s like a cross between carrots and parsley, and they’re delicious raw or cooked. This recipe uses most of the tops from one small bunch of carrots, or half the tops from a large bunch. That means you’ll have leftovers!
This is a savory, easy to make condiment that's super fast to put together, keeps in the fridge for 2+ weeks, reduces food waste, and tastes amazing on a huge variety of meals.
- Carrot tops – This can vary based on how big the bunch is, and the variety of carrot.
- Garlic – This is an essential flavor in the chimichurri, do not skip it!
- Salt – We use coarse kosher salt. Adjust to your preferences and brand.
- Dried Oregano
- Red Wine Vinegar (or try your favorite Route 7 Provisions brine!)
A note on Olive oil– Any sort of oil-based condiment, like homemade vinaigrettes, will taste much better with quality, authentic extra virgin olive oil. Look for certification and/or harvest dates on the back of the bottle to verify freshness.
How long does carrot top chimichurri stay good? In the fridge in a sealed container, you can enjoy carrot top chimichurri for up to 2 weeks.
Are carrot greens safe to eat? 100% yes. We use them in salads, pesto, sauces, or as garnish. Please, eat them.
What do carrot greens taste like? They have an earthy, green, almost spicy flavor.
Help my olive oil solidified! Don’t chuck it out! Welcome to the world of quality olive oil. It’s perfectly normal for it to solidify in cold fridges. Gently warm it in a lukewarm water bath, leave it on the counter for 10 minutes.