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:

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Carrot Greens Chimichurri

rate this recipe:
4.98 from 45 votes
Prep Time: 10 minutes
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!



  • 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.



4.98 from 45 votes (20 ratings without comment)

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Rate this recipe (after making it)

  1. 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.

  2. Donna

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

  3. 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.

  4. 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!

  5. 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!

  6. Sandra

    How much does this recipe make?
    Thank you

  7. 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!

  8. 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!

  9. 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!

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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!

  15. Clinique esthétique

    I love chimichurri, very delicious food.

  16. 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 :).

  17. 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!!

  18. Brian

    So easy and delicious!!

    • Jeanine Donofrio

      I’m glad you enjoyed it!

  19. 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!

  20. 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.

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.