Carrot Top Chimichurri

Don't waste your carrot tops when you could make something with them instead!

A wooden cutting board with carrot greens on it. Around the carrot tops are a quarter cup of fig vinegar, a quarter cup of olive oil, and a small bowl of spices. End photo ID.

While chimichurri is typically made with parsley, you can make a version with carrot tops that's just as tasty! Carrot tops are earthy and mild, making them a great swap for parsley in this recipe.


  • One cup of finely chopped carrot tops, lightly packed

  • 1/2 teaspoon rushed red pepper

  • 1/2 teaspoon cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon finely ground black pepper

  • 1 teaspoon sweet paprika

  • 1 teaspoon fresh oregano, chopped fine

  • 1 large clove of garlic, minced

  • 1/4 cup white wine or fig wine vinegar

  • 1/4 cup olive oil

  • 1/4 cup water

A finished jar of chimichurri on a white background. End photo ID.
  1. In a medium size mixing bowl, combine olive oil, vinegar, and spices. Stir until well-incorporated. Add water to combine. Next, fold in the carrot greens, making sure they get evenly coated in the oil and vinegar mixture.

  2. Adjust seasonings to taste. Serve on roasted vegetables, grilled meats, or with chips!

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