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Carrot Top Chimichurri

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Don't let those carrot tops go to waste! Try this chimichurri as a tangy and garlicky marinade (or sauce) for meat, fish, and veggies!
Course: Dinner, Marinade, Sauce, Side Dish

Ingredients

  • 1 cup carrot tops roughly chopped
  • 1 cup fresh parsley roughly chopped
  • 3/4 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 3-4 cloves garlic peeled and halved
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 teaspoon ground cumin
  • generous pinch freshly ground black pepper

Instructions

  • Place all ingredients in a food processor and pulse until combined but still a bit chunky.
  • If you don't want to use a food processor, you can finely chop the carrot tops, parsley, and garlic, and combine with other ingredients.

Notes

When you taste this on its own it may seem a little aggressive/vinegar-y in flavor, but know that it mellows out when used as a marinade or lightly drizzled over roasted meat or veggies.