carrot top chimichurri

Carrot Top Chimichurri is a food waste recovery recipe using carrot leaves instead of parsley in a traditional chimichurri recipe. Don’t toss those carrot tops, use them in interesting ways to reduce food waste!﻿

Carrot Top Chimichurri Recipe

carrot tops (finely chopped)

garlic (finely chopped)

red pepper

oregano

olive oil

red wine vinegar

sea salt (to taste)

black pepper (to taste)

lemon juice

Combine ingredients

Combine ingredients: In a medium mixing bowl, combine the chopped carrot tops, dried oregano, chopped garlic, crushed red pepper, olive oil, and red wine vinegar.

Season

Season with salt and pepper: Slowly add the salt and pepper, stopping to taste test to ensure it’s not oversalted. Mix well to combine all ingredients.

Let sauce marinate

Let sauce rest: Let the chimichurri rest for a minimum of 10 minutes before serving, but for best results make the carrot top chimichurri 30 minutes ahead of serving so the flavors have time to reach their full potential.

Serve

Serve: Serve on top of roasted vegetables, plant-based burgers or sausages, mix into soups and stews, or as a dipping sauce for bread or raw veggies. Chimichurri can also be used as a marinade for vegetables.

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Carrot Top Chimichurri Recipe

Top 1 carrot top chimichurri recipes from across the web

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Carrot Top Chimichurri Recipe

The most viewed carrot top chimichurri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine