Servings: 10-12

prep time: 10 minutes

cook time: 30 minutes

Cooking with carrot tops was a game-changer for me, especially when I discovered this mouthwatering chimichurri sauce. I roast a whole chicken at least once a week, but the usual gravy and mashed potatoes can get monotonous—especially in the summer. I craved something lighter and zesty that could incorporate those often-overlooked carrot tops. The result? A fresh, vibrant chimichurri that exceeded my expectations!

Using The Flour Handprint’s recipe as a base, I made a few tweaks. I swapped out the traditional parsley for finely chopped carrot tops, adding a subtle, earthy flavor that paired beautifully with the tangy vinegar. A bit of extra garlic and a jalapeño rounded out the flavor profile, creating a sauce that’s both versatile and addictive.

While this chimichurri is divine drizzled over roasted chicken, it doesn’t stop there. It’s also a perfect match for steak, roasted vegetables, or even as a marinade. I’ve even stirred it into scrambled eggs for a herby breakfast twist. And the best part? It stores beautifully in the fridge for up to two weeks. If you use high-quality olive oil, it will solidify in the fridge, so just let it sit at room temperature for about 15 minutes before serving.

Cooking with carrot tops not only reduces food waste but also adds a creative twist to your meals. These leafy greens are often overlooked, but they’re packed with flavor and nutrients. So next time you find yourself with a bunch of fresh carrots, don’t toss the tops! Turn them into this delicious chimichurri and elevate your dishes with a burst of fresh, vibrant flavor.

meal prep?

yes

You’ll need:

• 1 cup carrot greens, finely chopped

• 5 garlic cloves, minced

• 1 jalapeno pepper, finely chopped

• ¾ tsp salt

• 1 ½ tsp dried oregano

• ¼ cup red wine vinegar

• ½ cup extra virgin olive oil

Prepare the chimichurri:

1. Add carrot greens, garlic, jalapeño, salt, and oregano to a jar with a lid (I used a 12 oz. mason jar)

2. Pour in the red wine vinegar and extra virgin olive oil

3. Seal the jar and shake it up

4. Allow to marinate for 30 minutes before serving (the longer it marinates the better the flavor)

notes

This recipe does NOT need to be exact. If you want it a bit more saucy, add more oil. If you like a bit more acid, add more vinegar. Not big on spice? omit the jalapeño. 

Make sure to remove the thick stems from the carrot tops; only use the more delicate ones.