I’m going to spare you another pesto post (although you could totally pesto these)… Today, we’re making chimichurri out of the tops of carrots. I don’t know who ever started the idea that these vibrant greens should be tossed – they’re edible and delicious so lets start using them!
Wash your greens well, and chop them as finely as you can. Mix them with spices, olive oil and white wine vinegar. Roast the carrots to go along with it. Serve this with veggies, toasted bread, grilled meat, or fish… whatever you like.
This recipe comes with a cute little backstory. A few years ago, Jack and I spent some time in Argentina. Upon returning home, I couldn’t find a recipe that tasted as authentic as chimichurri we had there. (Everything I tried was too parsley-ey and the spice balance just wasn’t the same). That is until, recently, we met an Argentinian friend – a coworker of Jack’s – who so kindly called his mother for her recipe. And it was, of course, just right.
This is a slight spin on that recipe. I altered it just a bit to work with the carrot greens and to make it thick enough to be dip-able. (Notes about the original recipe are included below).
Adapted from Fernando’s Mom’s Chimichurri recipe.
- 1 cup finely chopped carrot greens (preferably organic)
- 2 teaspoons dried oregano
- 1/4 teaspoon cumin
- 1 teaspoon ground sweet paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 garlic clove, minced
- 1 teaspoon salt
- a few grinds of pepper
- 1/4 cup white wine vinegar
- 1/4 cup olive oil (a good fruity one)
- Wash and dry your carrot greens well.
- Roast carrots in a 450 degree oven for 10-15 minutes (or until tender but not mushy).
- Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. (tip: taste it with a carrot or a piece of bread rather than by the spoonful)
- Serve with roasted carrots (or other veggies), toasted bread, or over grilled fish or meat.
Store in an air tight container at room temperature. It'll keep for quite awhile, but will not look as vibrant green after a few days.
If this is too oily or vinegar-heavy for you, dilute it with 1/4-1/2 cup of lukewarm water. Mix well and spoon it onto whatever you're serving it with, rather than dipping into it.
The original recipe calls for parsley instead of carrot tops, an additional 1/4 cup of olive oil, 1/2 cup water, 1 additional clove of garlic and 1 additional teaspoon of sweet paprika.