Carrot Greens Chimichurri


Carrots were originally cultivated not for their roots (which is the part we typically eat), but for their sweet-smelling leaves and seeds. If your carrots come with the greens attached, don’t throw them away! Make this sauce. It’s tangy and a little bitter — with a flavor that’s a little bit like carrots themselves. It goes well with eggs, meat, or fish, spread on a sandwich or dolloped on top of your Crispy Carrot Fries.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Small bowl
  • Measuring cup
  • Measuring spoons
  • Large spoon



  • 3 cups packed carrot greens, washed, dried, and finely chopped
  • 1⁄2 cup olive oil
  • 2 tablespoons red wine vinegar or fresh lemon juice
  • 2 garlic cloves, peeled and finely chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • pinch crushed red pepper flakes



  • Put all the ingredients in the bowl and mix well.
  • Serve right away or cover and refrigerate up to overnight.



No carrot tops? No problem! This is also great with flat-leaf parsley leaves.


You might be familiar with pesto (which means “paste”), a green sauce that comes from Italy and is usually made from basil, olive oil, pine nuts, and Parmesan cheese. Chimichurri is a green sauce that comes from the Latin American countries Argentina and Uruguay. It’s usually made from parsley and oregano, garlic, vinegar, and olive oil, but we’re using carrot greens because they’re delicious! (And they sometimes come free with your carrots.)

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)