Carrot top chimichurri is the perfect recipe for when you have a butt-load of carrot tops and don’t know what to do with them. It comes together in minutes and adds so much flavor to a variety of dishes!
Here I share more about what chimichurri is, what it goes well with, and how to make this super easy carrot top chimichurri with an authentic base, but a little twist thanks to the carrots!
What Inspired This Carrot Top Chimichurri
I had more carrot tops than I knew what to do with because of back-to-back carrot deliveries in my CSA box. I had the thought to put it in pesto, but knew I either needed to try 1) cooking the carrot tops first or 2) balance out its bitterness with a ton of flavors. Since I was running out of time, I thought, “Option number too it is!”
However, as I was grabbing ingredients to go with it (that heaping cup of cilantro, the almost done-for chili), genius struck: why not make a chimichurri and really amp the flavors up?
What is chimichurri?
Chimichurri is a loose, oil-based condiment common in South and Central America, most famously Argentina. It’s not cooked, similar to pesto, but unlike pesto it’s vinegar based and highly acidic.
Authentic chimichurri can come in either green or red varieties. Green chimichurris are the ones I’ve seen most often, and they are often made with parsley as a base. It’s then paired with chili, fresh oregano, and a ton of vinegar to create an earthy, but bright condiment perfect for fatty food like steaks.
What This Chimichurri With Carrot Tops Tastes Like
Like traditional chimichurri, this carrot top chimichurri is highly acidic. You’ll immediately pucker and feel a lingering burn from the chili if you eat it by itself. But you’ll also notice an earthiness thanks to the bitterness of the carrot tops and the fresh oregano. And I love the texture the shallot and garlic add to the condiment.
What to Serve This Carrot Top Chimichurri With
Fat needs acid to cut into its heavy, umami-filled flavors, so any fatty meat like steak or pork are the perfect base for chimichurri. It also goes well with fatty fish like salmon or steelhead.
Honestly though, you can put this carrot top chimichurri on anything. It goes great with eggs. Mixed with mayo for a sandwich. Added directly in a pasta or potato salad. Anything you’d put pesto in you can put a chimichurri in. Just think about what would be excellent acidic and zesty, and you got a dish that goes perfect with this carrot greens chimichurri!
The Carrot Greens Chimichurri Recipe
Makes about a cup | active: 10 minutes | total: 10 minutes
Ingredients:
- 1 shallot, finely chopped
- 1 red chili, finely seeds removed and chopped (Fresno, jalapeño, or serrano work well)
- 2 small garlic cloves, chopped
- 1 cup cilantro (parsley works too!)
- 2-3 cup carrot tops, chopped
- 2 Tbsp. fresh oregano
- 1/4 cup red wine vinegar
- 1 tsp. salt
- 3/4 cup extra virgin olive oil
Directions:
- Add the shallot, chili, and garlic to a food processor. Pulse until finely chopped.
- Add cilantro, carrot tops, and oregano. Pulse until finely chopped.
- Add red wine vinegar and salt. Pulse.
- With motor running, add olive oil and run until incorporated. The chimichurri should have a finely diced consistency, but not pureed.
- Serve the carrot top chimichurri over grilled steak and vegetables. Enjoy!
Recipes to Serve With This Chimichurri
- Roast Chicken With Chimichurri (use this one instead!)
- Bueberry Corn Israeli Couscous Salad (add a bit of this in!)
- Serve It With Grilled Oysters
