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.