Ever wonder what to make with the greens on a bunch of carrots? You gotta try this simple, quick, and savory Chimichurri with Carrot Greens!
Something we’ve grown increasingly more aware of as of late is the farming and growing practices used in for the food that lands in our kitchen each week. And not only that, but really trying to eliminate as much food waste as we can — did you know that up to 40% of ALL FOOD produced is wasted each year? FOURTY. PERCENT. That’s almost half!!!
We are by no means perfect at this. As I type this, I can think of some leftovers that are still in our fridge from dinner last week that we never got around to eating (or throwing away, for that matter haha).
So again, we are not perfect at reducing food waste. BUT, we are learning. And trying. And growing đ
So, when I went to the farmers market last week and grabbed a bunch of carrots, I opted to keep the greens attached to challenge myself to use them!
What I came up with? Chimichurri!!
Chimichurri is a savory herb sauce that can be used as a topping or as a dip — it goes great with red meat, chicken, fish, or some roasted root veggies like potatoes and carrots! It is usually made with either parsley, oregano and/or cilantro, but I subbed in the carrot greens in place of these. So certainly, if you get your carrots without the greens attached, you can still make this yummy recipe!
And, when I say this Chimichurri with Carrot Greens is simple and easy, I mean it!! All you do is combine all ingredients in a blender or food processor and blend until it reaches your desired consistency! We left our pretty chunky, but you can blend as smooth as you wish, and add in additional olive oil or splash of water to thin down the consistency a bit. Easy, peasy!
Chimichurri with Carrot Greens
Ingredients
- 1 bunch carrot greens, finely chopped
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 2 tsp Italian seasoning
- 1/3 cup white wine vinegar
- 1/3 cup EVOO
- juice of 1 lime
- S&P, to taste
Instructions
- Combine all ingredients together in a food processor and blend until mixture is mostly smooth, but not fully pureed. Adjust seasoning as needed. If too vinegar-rich, add additional EVOO or water. Store in the fridge in an airtight container for up to 4 days. Serve with roasted veggies or with a protein.
