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Carrots, Recipes  /  February 3, 2021

Carrot Top Chimichurri

by Katie

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.

Ingredients

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

Method

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.

Tags

  • Carrot tops
  • Recipes
  • Zero waste recipes

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About Me

Hi my name is Katie. Welcome to my blog on all things grow your own, and cooking and preserving your harvests. If you’re just starting out with growing your own food, or are unsure how to use up all your wonderful harvests, then you are in the right place! 🙂 Please take your time here, leave comments and if you have any questions please do let me know.

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