Carrot Green Chimichurri

Look no further for a delicious way to add flavor to any dish, and also use those gorgeous carrot greens that so often get left out!

Carrot Top ain’t no joke! I’ll refrain from comedian jokes, but I had to sneak at least one in 🙂 I’ve purchased carrots with their greens many times, and always have struggled to use all of them. Also, when eaten alone, these greens can be quite bitter, making them harder to easily cook with. In this sauce, the cilantro brings a stronger flavor that helps balance the more bland flavor of the carrot greens, and the little bit of acid from the lemon cuts the bitterness down. The sauce comes together in a very smooth blend that can be made ahead of time and made in minutes!

The jack of all trades! What I find intriguing about chimichurri is just how versatile it is. Typically, when using greens from the garden, I find pesto to be more broadly utilized. While I love pesto, chimichurri is a nice way to mix things up! In this particular dish, I drizzled the sauce over baked fish, first using a little prior to baking to start the flavors marinating, then topping off with a little fresh sauce when the fish came out of the oven. Fantastic pairing! If you are really looking to highlight this summer vegetable, try the sauce over the actual roasted carrot! Let me know your ways to utilize this green beauty!

Have carrots laying around?! Have you tried:

Ribboned Carrot Thai Salad

This recipe was a part of the Tour of the Markets challenge, where I try to use seasonal produce in new and creative ways. If you haven’t been following along, check out the journey here!

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Carrot Green Chimichurri

A nice change of pace from the go-to pesto of the summer, chimichurri sauce is a great way to use up greens with a spicier flavor!

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Prep Time 10 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Indian, Mexican

Servings 2

Equipment

• Kitchen knife
• Food Processor
• Mixing bowl

Ingredients

  

• 1/2 cup Fresh Carrots Greens
• 1/2 cup Fresh Cilantro
• 1/4 cup Olive Oil
• 1/2 small Jalapeno
• 1/2 juiced Lemon or lime if preferred
• 1 clove Garlic
• Salt and Pepper to taste

Instructions

 

• One of the easiest recipes yet! In your food processor, add greens as space allows. If needed, start in smaller batches, making sure to use enough oil to help puree the green to a smooth consistency.
• Combine all in a mixing bowl and add salt and pepper to taste. Enjoy!

  Variation: Could use red pepper flakes instead of jalapeno for a more mild kick, and add shallots or onions for a more raw bite. Can be stored up to a week refrigerated so great to mix it up each time!

Keyword Carrots, Cilantro, Fresh, Healthy, Keto