Carrot Top Chimichurri
3 colorsTHE WHY BEHIND THIS RECIPE
If chimichurri is not part of your regular routine with herbs or with carrot tops, it should be! Here is my pitch: chimichurri is a vibrant, herb-packed sauce that adds fresh, zesty flavor and ZHUZH to grilled meats, roasted vegetables, eggs, salads and really…anything. Chimichurri is rich in healthy fats from olive oil, as well as antioxidants, vitamins, and minerals from fresh herbs like parsley, cilantro, or as in this version…carrot tops! The balance of acidity, thanks to the vinegar, can also help your digestion, while the garlic offers anti-inflammatory and immune-boosting properties. Are you convinced?
Now let me explain why you should ALWAYS buy the carrots with the tops! When the tops are still attached, it’s a sign of freshness since the greens wilt quickly after harvest, so if you have carrots with the tops, it means you're getting a fresher carrot overall. Carrot tops can act like herbs and serve as a swap for herbs in any dish, and this sauce is no exception.
Fun fact, according to nutritional information (because shockingly, the research on carrot tops is limited 🤣)the tops have around six times the vitamin C as the carrot root. Carrot tops also have vitamin A and fiber, so don’t throw them out!
Yields: 6-8 servings
Total time: 10 minutes
WHAT YOU NEED
TOOLS
Medium bowl
Chefs knife - I was using the Made In 8' inch Chef Knife in the video below
Measuring cups and spoons
Mixing spoon
INGREDIENTS
1 shallot, finely chopped
1 jalapeño or 1 fresno chili, finely chopped
4 garlic cloves, finely chopped
2 cups carrot tops (approximately all of the tops from a bunch of carrots!)
1-2 cup finely chopped flat-leaf parsley or cilantro (this is optional if you have them on hand, otherwise you can do all carrot tops!)
2 tbsp. finely chopped fresh oregano, or 1 tbsp dried oregano
1 tsp salt, more to taste
½ cup red wine vinegar, more to taste
¾ cup extra-virgin olive oil, more to taste
optional - add in 1 tsp (or more!) of red pepper flakes for a little more kick after you taste test at the end!
HOW TO DO IT
METHOD 1 - BY HANDChop it all up and mix it together into a bowl.
Then allow to sit for 10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows but 10 minutes will do the trick!
Add in more vinegar or olive oil as you taste test.
METHOD 2 - FOOD PROCESSOR Add everything to the food processor EXCEPT the olive oil. Pulse until it’s close to your desired consistency. Remove from the food processor and then add the olive oil. I like to add the olive oil at the end because when olive oil is blended for too long at high speeds, it can become bitter due to the release of bitter-tasting compounds called polyphenols. Those polyphenols are responsible for some of olive oil’s health benefits but can taste harsh when overexposed!
Don’t forget to taste test and adjust salt, vinegar, oil or red pepper flakes to your liking!
FULL VIDEOYou’ve been asking for more full length videos, so this is my first one. It’s a little raw, but it’s what it would be like if we were just hanging in my kitchen. I would REALLY welcome feedback!! Do you want more of these? What else would be helpful? (besides if Alfie didn’t sit in front of the camera..)
SWAPS, TIPS & TRICKS
Storage: This carrot top chimichurri sauce keeps well in an airtight glass container in the refrigerator for up to 4 days.
Freezing: For longer storage, you can freeze it! I like to portion it into silicone ice cube trays so that I can thaw just what I need. The cubes will keep in the freezer for up to 3 months.
Don’t have a jalapeño or chili?: Use 2 tsp red pepper flakes.
Nutritional Info
Per serving, makes ~8 servings
Calories: 207
Carbohydrates: 2g
Fiber: 1g
Net carbs: 1g
Protein: .5g
Fat: 21g
Sodium: 300mg
Sugar: 0g
