Carrot Top Chimichurri Recipe
While many people see carrot greens as a food scrap we are here to tell you they are delicious! They can be used to flavor pestos, in salads, or in this sauce/dip that is traditionally made using parsley in Argentinia.
Carrot Greens Chimichurri
1 cup of finely chopped carrots greens
2 tsp dried oregano
¼ tsp of cumin
1 tsp of sweet paprika
½ tsp of red pepper flakes
1 garlic clove, minced
½ tsp salt
¼ cup white wine vinegar
¼ cup olive oil
Water for thinning if you want a sauce instead of a dip
Cut the leaves from the thick stalks, save the stalks and add to stock for additional flavor. Wash and dry the carrot leaves, this way they don’t stick together when you chop. Chop greens as finely as you can.
In a small bowl combine the carrots greens, oregano, cumin, paprika, red pepper flakes, garlic, salt & pepper. Stir in vinegar and olive oil.
Serve as a dip alongside roasted carrots, grilled veggies of chunks of bread. You can also dilute it with 1/4 cup of water to drizzle over meats.
Store in an airtight container for up to 4 days. It will thicken because of the olive oil, so it's best to remove from the fridge about 10 minutes before trying to use again.