Carrot Greens Chimichurri

Don't toss those tops! Carrot greens are just as edible as carrots themselves, and they're delicious in this tangy chimichurri sauce, pesto, and more.

Carrot greens

Today, we’re making chimichurri out of carrot greens! I don’t know who ever spread the idea that vibrant carrot tops should be tossed. They’re edible and delicious, so let’s start using them!

This carrot tops recipe comes with a cute little backstory. A few years ago, Jack and I spent some time in Argentina, where I fell in love with chimichurri sauce. Upon returning home, I couldn’t find a recipe that tasted just like the bright, smoky chimichurri we had there. But recently, we learned that one of our friends in Austin is Argentinian! He kindly called his mother for her chimichurri recipe, and it was, of course, just right.

This recipe is a slight spin on hers. I used carrot greens instead of the traditional parsley, and I added less water and oil to make a thicker, dip-able sauce. It’s not at all authentic, but it’s delicious nonetheless.

Carrots with green tops

How to Use Carrot Greens

Before we get to the sauce, let’s talk carrot tops! 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! Aside from this chimichurri sauce, here are a few of my favorite ways to use carrot greens:

Chopped carrot tops

Carrot Greens Tips

Ready to cook? Here are my best tips for working with carrot greens in the kitchen:

  • Clip them off right away. In order to keep the carrot leaves (and the carrots!) fresh, you need to store them separately. As soon as you get a bunch of carrots with bright green tops, clip off the greens. Wrap them up and store them in the crisper drawer in your fridge until you’re ready to use them, or freeze them to make vegetable stock.
  • Wash and dry them well. It’s no secret that carrots grow in dirt, so wash the leaves well! You’ll also want to dry them with a kitchen towel or salad spinner before chopping them – if they’re too wet, they’ll clump together and be soggy.
  • Get rid of the tough stems, unless you’re making stock. Carrot greens’ thick stems can add delicious flavor to vegetable stock, but they’re too tough to use in salads, bowls, or sauces like this chimichurri. I like to use the tender leaves in carrot top recipes right away and freeze the stems to simmer into stock later on.

Chimichurri recipe ingredients

Chimichurri with Carrot Tops Recipe

This chimichurri sauce is so simple to make! First, wash your greens well, and chop them as finely as you can. Then, mix them with spices, olive oil, and white wine vinegar. That’s it! I love to serve this sauce with roasted carrots as a starter or side dish, but it’s also fantastic with grilled veggies, crusty bread, or any cooked protein.

If this chimichurri is too oily or vinegary for you, dilute it with 1/4-1/2 cup of lukewarm water. Mix well, and spoon it over whatever you’re eating, rather than serving it as a dip.

Stored in an airtight container in the refrigerator, the sauce will keep for up to 4 days. It will thicken in the fridge, so allow it to come to room temperature before serving!

Roasted carrots with carrot greens chimichurri

More Favorite “Scrap” Recipes

If you love this carrot tops recipe, try experimenting with other common veggie scraps! Here are a few recipes to get you started:

Carrot Greens Chimichurri

rate this recipe:
4.71 from 24 votes
Prep Time: 10 mins
Chimichurri is a smoky Argentinian sauce made with parsley, vinegar, and olive oil. In this recipe, I swap carrot greens for the parsley. The tangy sauce is fantastic on salads, roasted veggies, toasted bread, or any cooked protein!


  • 1 cup finely chopped carrot greens
  • 2 teaspoons dried oregano
  • 1/4 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 1/4 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil


  • In a small bowl, combine the carrot greens, oregano, cumin, paprika, red pepper flakes, garlic, salt, and pepper. Stir in the vinegar and olive oil. Taste and adjust seasonings.



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    • Kathy from

      So yummy and flavorful 👍👍😋

      • Twistqueen

        5 stars
        I’ve made this recipe a few times! It’s really so flavorful and lasts forever in the fridge. I make this anytime i buy a bunch of nice carrots from the farmers market!

        • Jeanine Donofrio

          I’m so glad you loved it!

  1. yum! I love a good chimichurri, but i also love that you made it with the carrot greens! I always feel so guilty about throwing greens away.

    p.s. i won’t complain if all you do is post pesto.

    • jeanine

      Thanks 🙂 I just love pesto so many ways, it’s endless!

  2. kara

    thank you so much for this recipe! i spent a summer abroad in buenos aires, and have not been able to track down a chimichurri recipe that lives up to my memories. i will definitely have to give this a try- the original and the carrot greens version (which is a genius twist). provecho!

  3. I love finding recipes that use the WHOLE piece of produce. I’ve always heard carrot greens are good and you can use them, just never have. But I definitely will try this recipe – I love chimichurri and the season for grilling is coming soon and this would be great on a big plate of grilled veggies!!

  4. It is really so interesting to see all of the pestos you make with spare vegetables greens. What a cool eBook idea that could be! 😉 Chimichurri is hands-down my favorite sauce, and although I normally use cilantro, I’d be really interested to see how it tastes with these carrot greens thrown in!

    • jeanine

      Ha, thanks! That would be a fun idea, for sure :).

      This would also be great as half cilantro (or whatever fresh herb), half carrot greens – I meant to write that note in the recipe.

    • Kät

      How long would you estimate this could keep in the fridge (if made in a quantity capable for jarring)? In the example of sundried tomatoes: I imagine since everything is being preserved in olive oil and vinegar, it would be just fine in a jar in the fridge; Would anyone agree (or disagree)? The fade in color doesn’t bother me any, the flavor and quality of the herbs will still be there. Similar to herb salad dressings, etc.

      Any guidance appreciated. Thank you!

  5. Ileana from

    So clever! And pretty. I don’t get too excited about roasted carrots but I do like the sound of this spin on my beloved chimichurri.

  6. I love using the often-discarded greens from veggies, especially root veggies, but have never used the ones from carrots. I have to give this a try!

    PS: sorry if this is a duplicate comment. I posted one just now and got an error from my browser. Please delete if they both went through 🙂

  7. sara from

    what a fantastic idea! i have a great book called ‘vegetable literacy’ and it talks all about carrot tops. will have to try this!


    • jeanine

      love vegetable literacy… I’ll have to go back and read the part about the carrot tops 🙂

  8. Kathryn from

    This is such a great idea! I’ve never thought about using carrot greens like this but it’s so clever and I bet it’s really tasty too!

  9. I just got into using carrot greens last summer. Love it! I really enjoy them atop pesto on sandwiches, and I bet this chimichurri would take that to the next level. Love that top photo!

  10. Brionna

    What an amazing idea? I’ve been trying to be much better about throwing away greens especially since I discovered that beet greens are amazing several months ago. Can’t wait to try this!

  11. Well tell me I am crazy and I am,, but I have been using carrots greens for Years!!!!!!!
    I never ever throw anything away that I can use and I use almost everything you can think of!!

    • jeanine

      ha, nope, you’re the smart one – I don’t know why the rest of us (or many of us) grew up not knowing you should eat them!

  12. Brillant! I play a game with myself and then gloat when I use everything up in my refrigerator and make a yummy meal. Using carrot tops takes that to a whole new level. And, chimichurri is one of my favorites. Thanks so much!

    • jeanine

      I play that game too 🙂

  13. Pang from

    I like this recipe SO MUCH that even though I have never had chimichurri before in my life, I am going to make it one day. Do you think I can substitute carrot green with baby kale?

    Anyway, I love the idea of not wasting any food. This is such a brilliant idea 🙂

    • jeanine

      thanks Pang :). Yep, I’ve done it with kale before – just chop it up really fine.

  14. What a great spin on chimichurri. My husband and I met in Argentina while studying abroad so all-things Argentina hold a special place in my heart. And we love chimichurri, especially with empanadas!

  15. I love chimichurris but never did this. because I’ve never bought carrots with their greens – always the ones in a bag. I need to fix the fundamental problem here. Love that you use up everything and there is no food wastage

  16. Alanna from

    So excited to know what to do with those pesky greens. This sounds like heaven!

  17. Nancy from

    I never thought to use carrot greens – so doing this thank you so much!!

    • CFC Sas

      Thank you for sharing this. I always hesitate when I discard those lush and fragrant leaves atop organic carrots. I’ve often considered adding them to soup.

      Our chickens and sheep love carrot tops too.

      Next time, I’ll incorporate the leaves into soup. Maybe not too much, as it might dominate the flavor.

      Have you tried freezing them? Ours have huge fluffy tops — too much for one pot of soup.

  18. Hooray! Love the chimmichurri at the amazing Argentinian-Aussie restaurant Porteño here in Sydney. Can’t wait to try this version, and thanks for the carrot tops idea– love using the whole vegetable.

  19. Caro from

    Hey Jeanine!

    I’m a silent fan of your blog. I’m not vegan nor vegetarian, but still copying and loving lots of tips you throw around! The first one that got me was the flax egg, and i couldn’t stop myself from adding your blog to my Favorites. (‘you got me at flax egg!’)
    The thing is that I’m argentinean, and have a food blog. Well, I’m a musician and *that’*s my work. But still, I entertain myself and relax cooking, and sometimes, posting.
    You’re so inspiring!
    And now, you’re throwing a chimichurri recipe!
    Oh♥ It’s a gastronomic crush ♥

    So, I just wanted to say that.
    Silent readers, sometimes, come out to light to say: ‘keep it up!’

    Hugs from Buenos Aires!

  20. jolene

    Can you substitute the white wine vinegar with a different kind?

    • jeanine

      white balsamic vinegar, champagne vinegar, sherry vinegar or red wine vinegar (although either of those last 2 will make it a bit darker in color)

      • Melissa

        I used apple cider vinegar and really enjoyed the results!

  21. Golly I’ve been slinging those beautiful carrot tops into the compost all this time. Great recipe and tip.

  22. Felicia

    Thanks for this recipe, it was great! Had it with grilled flank steak.

  23. Lisa from

    Tried this today and served it over grilled chicken… really great!

  24. I made it but unfortunately 1 teaspoon was way too much salt for my taste. I had to double the recipe and then eat it with yoghurt sauce, next time I’ll salt to taste again and not to measurements. I have to admit I was probably too happy trying out my first measuring set of cups and spoons, a rarity in Europe.

    • jeanine

      thanks for letting me know – I’ll reduce the salt a bit in the recipe so people can add it to taste.

  25. Janee

    Roasted carrots tonight and made the chimichurri to accompany and it was delicious. Thanks for sharing!

    • jeanine

      so glad you liked it!

  26. Sheila B

    Excellent!!! Love it!!!!! I served it with spaghetti using toasted baguette and it is delicious!! Loaded with K+, Ca+ and Mg a very healthy alternative to other dips/spreads. Also great on Wasa Crackers! Thank you very much for a wonderful new experience which I will revisit often!

  27. Jess C.

    This was delicious! I really wanted to use those lush carrot tops, plus I threw in a bit of cilantro I had on hand. I served it over white fish and carrots and it was a dream.

  28. Chelsea

    We live on a CSA and usually have far more veggies than we can reasonably eat, so usually carrot greens go to the pigs/chickens. Made one batch of this today, tasted some on a tortilla chip, and then quadrupled it as a dip to feed the masses of summer volunteers at our 4th of July BBQ! Quite the hit in this veggie loving crowd, and freed up a ton of space in the fridge. My only substitution was Bragg’s apple cider vinegar, and the addition of a sprinkle of sugar to make up for the sharpness of it. Next time fresh oregano and maybe some fennel greens!

    • jeanine

      I’m so glad you liked it! I’ll have to try apple cider vinegar next time, great idea…

  29. Kaia Wong

    This recipe was suggested by someone at the community farm -just made it and added some fennel fronds..magnificent! Will put on salmon and bake..thanks for the recipe!

  30. Marloes from

    We ate this this evening and we tought it was suprisingly good. Great way to waste nothing and a great way to eat our homegrown carrots.

  31. Elizabeth

    Just made up a batch of this tonight! Thanks for the share! Do you think this recipe could be made with lime juice instead of the vinegar?

    • jeanine

      I’m not really sure – in my opinion it’s all about the combinations of the vinegars. I’m thinking if you switched it around and made it into a green salsa, (w/ tomatillos perhaps & other ingredients) lime would go well.

  32. Angie

    I dont have white wine vinegar but I have balsamic, apple cider, and seasoned rice vinegars. Which would be the best substitute for white vinegar? Thanks 🙂

    • Ingalora

      Today I did not have red pepper flakes therefore I used one roasted marinated red pepper mashed up and it tasted better than using the flakes! I like it much better this way and so does my husband.

      • Jeanine Donofrio

        I’ll have to try that – it sounds delicious!

  33. Laura

    As a born and raised pure bred Argentinian living in Los Angeles, I will try this chimichurri and post my opinion.

  34. Amy

    YUM! I just made this, except I pulsed in the food processor. Glad to find a use besides soup stock or chicken food. I am excited to try with parsley next. A fellow CSA member pointed me here. He took huge bunches of left over greens to make this, with lots of paprika!

  35. Jen from

    Thanks for the great inspiration! Just made this tonight after my carrots have gone gang busters in the garden.

    Loved it.

  36. Sarra

    I tried this recipe with fish and it was delicious! I’d definitely recommend trying it out even if you’re not sure about it. Very tasty!

  37. Judy

    Yum! But… I did not know what I was making. I was just looking for a way to use carrot tops. I had in mind to use this dish as a salad. NO! It’s much too vinegary and moist for that. We ended up wrapping spoonfuls in pieces of tortilla. Now I realize that I’ve had Chimichurri before – on bread as an appetizer at an Argentinian restaurant in Cozumel, Mexico. We loved it then, and love it now with this recipe.

    • Jeanine Donofrio

      Hi Judy, I’m so glad you’re loving it! Yes, it’s a sauce, not a salad, sorry if that prep photo was deceiving! 🙂

  38. Jodi

    Thanks #loveandlemons for the recipe. I’very been using carrot greens for years, but this was a welcomed new way. I made two different batches of the chimichurri: 1 that stuck true to your recipe, and 1 that used ACV instead of white wine vinegar, add’l. 1/4 C. olive oil & 1/4 tsp. more paprika. Both were yummy, but my deviated version tasted more acidic & seemed to bring the heat out of the chilies a bit more for some reason (perhaps my white wine vinegar is too cheap or old?). Regardless it was a winner.

  39. brinacyl

    this is a delicious recipe ! the only chnage i made was to use 4 garlic cloves. i will never roast and eat carrots differently than this way 😀 last time i made the chimchurri, i forgot to use it for 10 months !! i threw it away as i was not sure if it was safe to use, even though it was in fridge. thank you for sharing this recipe.

    • brinacyl

      i forgot i used apple cider vinegar instead of an alcoholic one. will it change the shelf life ? thank yous

  40. Melissa

    This is one of my favorite recipes! I make it many times each fall when I harvest carrots from the garden.

    • Jeanine Donofrio

      I’m so so happy to hear that!!

  41. CM

    I dried my greens and garlic and then make fresh/add the liquids when needed. The color is vibrant and tastes like summer. I usually mix it a few hours (to overnight) ahead of time to let the flavors marry before I need it. Deliscious. Thanks for the recipe.

    • Jeanine Donofrio

      I’m glad you loved the recipe!

  42. orchidia

    It looks very savourous

  43. JT

    Perfect … making it tonight … my friend was visiting from Argentina recently and she whipped up a chimichurri with just what was in my cupboard … it was such an organic process for her and it was delicious! Thanks for the carrot top version!

  44. chirurgie esthétique

    thx for idea 😉

  45. Michelle from

    Stumbled upon this page looking for ideas to use carrot greens, and loved this version of chimichurri, thank you! I used red wine vinegar, and enjoyed the final product with egg tacos this morning 🙂

    • AK

      Just made this and used red wine vinegar too and loved it! I also mixed in some cilantro I needed to use up with the carrot greens – so yum!

  46. Robin Lewis

    This is delicious!! I am going to have it on top of a nomster (nom nom paleo) burger for dinner tonight!

  47. BananaBirkLarsen

    Thanks for the excellent recipe — I found it while looking for interesting things to do with my carrot tops. Tossed this with some sheet pan roast beets and chicken thighs and it was fantastic! Really good with the sweetness of the beets. I’m going to keep this recipe around for the rest of roast vegetable season and on into BBQ season.

    • Jeanine Donofrio

      I’m so glad you loved it and that it’s so versatile!

  48. Kirstie

    Made this tonight as I had a huuuge bunch of carrot greens hanging around (and still have more!). Was super quick and easy and a really tasty addition to some lentil and cauliflower tacos!

    • Jeanine Donofrio

      ooh, I LOVE the idea of using the chimichurri over lentil and cauliflower tacos – yum! Adding that to my to-make list.

  49. Theresa

    I haven’t ever had chimichurri. I was simply looking for a recipe to use my beautiful carrot greens in. Glad I found this one! My husband and I both love it! It’s a bit addicting!! We had it with whole grain crackers just to try it out. Yum! This won’t be my last chimichurri!

    Thanks for sharing this recipe!

  50. Lisa

    I have made this a few times already and really really enjoy this, even when I’ve had guests they hesitate but when they try it they enjoy it! Thank you for a fabulous sauce!

  51. Hosgan Healthcare

    I need to give this a try!

  52. RL

    I just made this and my only mods were to add 1/2c cilantro and half a juiced lemon. This is amazing even just on tortilla chips. I will gladly make this again! I love chimichurri but don’t always love parsley – this was absolutely perfect.

    • Jeanine Donofrio

      I’m so glad you loved it!

  53. pat

    What waste we did all our life by not eating the carrots green.
    Thank you for the inf

  54. Anna

    I have made this recipe many times as I love it. Every time, however, it comes out different. I think the main problem is that I don’t know how much a cup of carrot tops weighs. Could you please tell me in grams?
    Thank you.

  55. Kim

    First time using carrot tops, had to find a recipe…and I really loved this. Very nice recipe. Have moved to the keepers file.

    • Jeanine Donofrio

      Hi Kim, I’m so glad you enjoyed it!

  56. Brian

    So easy and delicious!!

    • Jeanine Donofrio

      I’m glad you enjoyed it!

  57. Alicen

    I have never in my life eaten or made any type of chimichurri, but I had a ton of carrot greens leftover and didn’t want to waste them. So glad I made this! It tastes wonderful and will definitely be my go to in the future. Super easy too!! Thanks!

    • Alicen

      Ps: I only had apple cider vinegar, and used garlic powder instead. Still a winner!!

  58. Holly

    This is amazing! My husband bought some beautiful organic carrots, dirt and all still on them, for a beef stew I was making. During our “stay at home” mandate I wanted to make use of the whole vegetable. I’m not opposed to using the tops – I’ve used beet tops many times – but I just never thought you could use carrot tops.

    THIS WAS AMAZING! I used it first on a baked potato with some smoked ham and then last night on some baked cod. I now plan on keeping this in my fridge from now on. Just leave it out for a bit before you need it and voila! Instant amazing flavor!

    Thank you!

    • Jeanine Donofrio

      Hi Holly, I’m so glad you loved it! We’re trying to be resourceful with our vegetables during this time too :).

  59. Clinique esthétique

    I love chimichurri, very delicious food.

  60. Carly A.

    Delicious! I made mine extra red pepper flakes for an added kick. It’s my first time trying carrot tops and I am happy I did. Thanks for a great recipe!

    • Jeanine Donofrio

      Hi Carly, I’m so glad you enjoyed it!

  61. Kim

    Unexpectedly got carrot greens in my Imperfect Foods box. Made this delicious Chimichurri to top salmon and it was amazing. Thanks so much!

    • Jeanine Donofrio

      Hi Kim, I’m so glad you loved it!

  62. Glenn

    I wish there were a video. I’ve never made carrot greens before, and I can’t tell if I’m supposed to only use the leafy part, or if I should use the stalks, which seem pretty fibrous, too.

    As a warning, if someone plans on using a blender or food processor, the stalks are VERY fibrous and will bind the blades and possibly cause your motor to be ruined.

    • Jeanine Donofrio

      Hi Glenn, you can use just the leafy parts, not the thick stems. Thanks for pointing that out, I’ll clarify it in the recipe.

  63. Emilio

    Love this idea, but too much salt in the recipe. Salt to taste instead of using the 1 teaspoon the recipe calls for.

    • Jeanine Donofrio

      thanks for pointing that out.

  64. Agnes

    5 stars
    I made this recipe with the carrot tops left when I harvest carrots from my garden. This is a great recipe. Very delicious. I used fresh Oregano instead of dried oregano. Thanks for the great recipe.

    • Jeanine Donofrio

      Hi Agnes, I’m so glad you enjoyed it!

  65. Courtney

    This was fucking awesome – great way to get those carrot-top nutrients! We put it on everything, especially our hummus. And way to go on skipping the canola BS – olive oil is life!

    • Jeanine Donofrio

      Ha ha, I’m so glad you loved it so much!

  66. Dorcas

    5 stars
    This chimichurri was easy and delicious! My husband and I ate it as a salad dressing one night, and then as topping for pork chops the next night. I’ll never throw carrot tops away again!

    • Jeanine Donofrio

      Hi Dorcas, I’m so glad you both loved it!

  67. Melissa R

    I hardly ever leave online reviews but I felt compelled to say THANK YOU for sharing this delicious, creative way to use up garden greens. I just harvested my first carrots of the season and this was such a fun way to use more of the plant. Buenos Aires and its cuisine are both very near and dear to my heart and this was a delicious accompaniment to my quinoa and salmon lunch today. I will make loads with the rest of our carrot tops and eat it on many, many things in the months to come 🙂

    • Jeanine Donofrio

      Hi Melissa, aww, I’m so so glad you loved it! Thanks for coming back to let me know!

  68. Sandra

    How much does this recipe make?
    Thank you

  69. Jamie Brovont

    5 stars
    Thank you for posting recipes!! Just tried the Chimichurri made with our carrot greens , absolutely delicious!!

    • Jeanine Donofrio

      Hi Jamie, I’m so glad you loved it!

  70. Tom

    5 stars
    Absolutely Fantastic! I bought some fresh parmigiana sliced thin and a French Style Baton Bread sliced into small rounds. Toasted with olive oil in the oven. Spread this magic on and Wham! I love the Bitterness. Thank you!

  71. Renee Slaw

    Can this be frozen?

    • Jeanine Donofrio

      Hi Renee, I haven’t tried but I freeze pesto all the time so it should be similar.

  72. Donna

    5 stars
    Excellent. I made it tonight. Everyone enjoyed it.

  73. Scottish Jim from the Netherlands

    I wondered if carrot tops could be used in cooking, so I found this page. Just made the chimichurri. Very tasty.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.