Carrot Top Chimichurri: Recipe Using Carrot Greens

Save those leafy greens and turn them into a bright, flavorful Carrot Top Chimichurri. This South American–inspired sauce is vibrant, herb-forward, and perfect for spooning over meats, fish, or roasted vegetables.

Other green sauces to try: Authentic Chimichurri Sauce and Arugula Basil Pesto with Pecans.

Mix up your Chimichurri with Carrot Tops!

This spring I’ve been buying rainbow carrots with the greens still attached — they look beautiful and make simple weeknight meals feel special. When carrots come with their tops, resist the urge to discard them. The leafy greens are edible, nutritious, and add a lovely herbal note when blended into sauces.

Reduce food waste by using carrot tops in recipes like chimichurri. Finely chopped, they bring a slightly grassy, dill-like flavor that pairs especially well with garlic, olive oil, and a touch of vinegar. The result is a bright, slightly tangy condiment that livens up grilled steaks, roasted vegetables, chicken, or seafood.

Chimichurri is a staple condiment across South America. Variations exist from region to region; Argentine chimichurri commonly highlights parsley and oregano, while other versions use cilantro or basil. This carrot-top version substitutes some or all of the parsley with the tender carrot greens for a distinctive herbal twist. Not only does it taste fresh, it’s a nutrient-dense condiment thanks to the greens, olive oil, and garlic.

What You’ll Need

• Carrot tops — about 1 cup, very finely chopped (keep the tender green leaves; discard coarse stems)
• Italian parsley — 1/4 cup, optional but adds depth
• Olive oil — about 1/3 cup for a silky texture
• Red wine vinegar — 2 tablespoons for brightness
• Lemon juice — 1 tablespoon, optional for extra freshness
• Garlic — 2 cloves, smashed and finely minced
• Oregano — 1/2 teaspoon, dried or fresh
• Kosher salt and black pepper — to taste
• Red chili flakes — 1/2 teaspoon, or adjust for heat

How to Make Carrot Top Chimichurri

Step 1: Very finely chop the carrot tops, parsley (if using), and garlic. Taking the time to mince these ingredients by hand preserves texture and keeps the oil bright green rather than becoming cloudy.

Step 2: Combine the chopped herbs and garlic in a bowl, then stir in the olive oil, red wine vinegar, lemon juice (if using), oregano, red chili flakes, salt, and pepper. Taste and adjust the seasoning — add more vinegar for tang, more salt to lift flavors, or additional chili flakes for heat.

If you prefer a finer, more emulsified sauce you can pulse the ingredients briefly in a food processor, but expect a slightly different look and texture. Hand-chopped chimichurri retains a fresh, rustic appearance and a lively texture that clings nicely to grilled foods.

FAQ & How to Store Carrot Top Chimichurri

How to Store Chimichurri

Keep carrot top chimichurri in an airtight container in the refrigerator for up to 4 days. Because olive oil firms when chilled, allow the sauce to sit at room temperature for 15–20 minutes and stir before serving to restore texture and flavor.

Are carrot greens poisonous?

No. Carrot greens are edible and nutritious. They have a grassy, slightly bitter flavor resembling parsley or dill. Use them raw in sauces or salads, or lightly sauté them as you would other leafy herbs. Avoid using any greens that look wilted, slimy, or overly tough.

How to Use Chimichurri made with Carrot Greens

• Drizzle over grilled steaks or roasted beef to add herbaceous contrast.
• Use as a finishing sauce for grilled or baked chicken.
• Spoon over fish or seafood for bright, savory notes.
• Toss with roasted vegetables — especially root vegetables like carrots and potatoes.
• Stir into hummus or other dips for an herbal lift.
• Use as a zesty dressing for grain bowls or salads.

Other Herbed Condiments

• Creamy Avocado Salsa Verde
• Basil Walnut Pesto
• Authentic Chimichurri

I’d love to connect on social media — find daily healthy eating and lifestyle inspiration on Facebook and Instagram under the Sunkissed Kitchen accounts.