Carrot Top Chimichurri

Carrot Top Chimichurri

This recipe has become a huge staple in our house. In the summer of 2020, I became absolutely obsessed with it, to the point that I ran out of my own carrot tops and had to start asking other allotment holders to spare theirs. I love to have it with vegetables, hummus and even avocado toast. Chimichurri is a South American salsa verde, traditionally made with parsley and served with meat.

As carrot tops taste like parsley (though not quite as strong), I thought it would make a good substitute. This is a great way to use up the whole plant, enabling you to get more from your growing space. I find it stores well in the fridge for a week or so.


60-70g carrot tops, main stems removed

30g white wine vinegar

110ml (or 100g) extra virgin olive oil (I use kalamata olive oil because I love the flavour)

½ tsp ground black pepper

¾ tsp fine sea salt

½ – 1 tsp chilli flakes (this will depend on personal preference)

2 tbsp fresh oregano or 2 tsp dried oregano

2-3 (depending on size) cloves garlic, crushed


1. If you have a food processor use it. Very finely chop the carrot tops and fresh oregano if using.

2. Transfer carrot tops to a bowl and add all the other ingredients. Mix thoroughly.

3. Try to leave at least one hour before serving to let the flavours develop.

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