Having a garden at home is amazing but there are certain times you have lots of vegetables to use. This year, I decided to grow some carrots and the greens on top of these little carrots were huge. The carrots didn’t get very large so I am not sure what I was doing wrong.

To use up these greens, I decided to make a chimichurri like sauce since I didn’t have the ingredients for pesto. Wash and clean the carrot tops. Remove the stems. You will also need some herbs like cilantro, and oregano.

Add your carrot tops, herbs and onion to a food processor. Blend until coarsely chopped.

Add vinegar, oil and salt to the chopped carrot tops and herbs to help it blend. Adjust salt, oil and vinegar to taste. Once blended, you can use this sauce as a herby condiment. It works well with many dishes and reminds me of a salsa. You can add chili peppers if you like it spicy but I left it out.

Carrot Top “Chimichurri” sauce (inspired by https://www.emeraldpalate.com/carrot-top-chimichurri-recipe/)

• 2-3 cups carrot tops (stems removed)
• 1/2 red onion
• 2 garlic cloves chopped
• 2 tbsp fresh oregano
• 1 cup cilantro
• 1/4 cup apple cider vinegar
• 1 tsp salt
• 3/4 cup olive oil
• optional: chili peppers

Wash and dry your carrot tops, remove stems. Place the carrot tops, herbs, onion, garlic and salt into a food processor and chop coarsely. Add your vinegar and olive oil to help blend as you go. Adjust seasonings to taste.

Enjoy as a side sauce to meat, burgers, eggs, rice or vegetables.

For more recipes: Recipe List