Description
A vibrant chimichurri made from fresh carrot tops, herbs, garlic, and olive oil. This bright and tangy sauce reduces food waste while adding bold flavor to grilled meats, vegetables, and salads.
Ingredients
1 cup carrot tops (green leafy part), washed and chopped
3 cloves garlic, minced
1 small red chili or 1/2 tsp red chili flakes
1/4 cup fresh parsley, chopped
2 tbsp fresh oregano, chopped (optional)
1/2 cup olive oil
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1 small carrot, finely chopped or whole for garnish (optional)
Instructions
- Thoroughly wash the carrot tops and parsley in a bowl of water to remove dirt or grit. Rinse and dry well with paper towels.
- Finely chop the carrot tops, parsley, oregano (if using), and red chili so the ingredients mix evenly.
- Place the chopped herbs and chili in a bowl and add the minced garlic. Stir to combine.
- Add the salt, black pepper, and lemon juice to the mixture and stir well.
- While stirring continuously, slowly pour in the olive oil until the mixture forms a rich and glossy sauce.
- Taste the chimichurri and adjust seasoning if needed by adding more lemon juice, chili, or salt.
- If desired, add a small carrot whole for presentation or finely chopped to infuse extra flavor.
- Let the chimichurri rest at room temperature for about 30 minutes so the flavors meld together.
- Stir before serving and use as a topping for grilled meats, roasted vegetables, fish, or salads.
Notes
For a different herbal flavor, substitute parsley with cilantro.
Reduce or omit the chili for a milder sauce.
A food processor can be used for a slightly smoother texture.
Add finely chopped shallot or red onion for extra depth.
Store in an airtight container in the refrigerator for up to 4 days.
Let the sauce sit at room temperature for 10–15 minutes before serving if refrigerated.
The chimichurri can be frozen in small portions, though texture may change slightly after thawing.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120 kcal
- Sugar: 0.5 g
- Sodium: 390 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 0.3 g
- Cholesterol: 0 mg
