Carrot Top Chimichurri is a fresh and zesty sauce made from carrot tops, garlic, and tangy vinegar. It’s a unique twist on the classic that adds bright flavor to any dish!
Honestly, who knew carrot tops could taste so good? I love drizzling this vibrant sauce over grilled veggies or meats. It makes me feel like a culinary mastermind, and it’s so easy to whip up!
Key Ingredients & Substitutions
Carrot Tops: These leafy greens bring a unique flavor to the chimichurri. If you can’t find them, feel free to substitute with other tender herbs like basil, cilantro, or even arugula for a different twist!
Parsley: Fresh parsley is essential for freshness. In a pinch, you can use cilantro or a mix of fresh herbs to add depth to the sauce.
Garlic: While 3-4 cloves add a robust flavor, you can adjust this based on your garlic preference. Roasted garlic also works beautifully if you want a milder taste.
Red Wine Vinegar: This vinegar gives a nice tang. You could substitute with apple cider vinegar or lemon juice if needed.
Olive Oil: Extra virgin olive oil enhances the chimichurri’s richness. If you want something lighter, avocado oil could be a good alternative.
How Do I Get the Right Consistency in My Chimichurri?
The texture of your chimichurri is crucial for that perfect sauce-like feel. Here’s how to achieve it:
- Start by pulsing the herbs and garlic in a food processor. Aim for a coarse chop—not a puree!
- After mixing in the vinegar and spices, slowly whisk in the olive oil. This gradual approach helps emulsify the sauce.
- Adjust the oil amount for desired thickness; less will yield a chunkier chimichurri while more will make it smoother.
Letting it sit for 15-20 minutes allows the flavors to blend beautifully and enhances the overall experience. Enjoy your chimichurri with any grilled or roasted dish for a refreshing lift!
How to Make Carrot Top Chimichurri
Ingredients You’ll Need:
Fresh Ingredients:
- 1 cup carrot tops (washed and roughly chopped)
- 1/2 cup fresh parsley leaves
- 3-4 garlic cloves
- 1 small shallot or 1/4 small red onion, roughly chopped
- 1 small carrot, peeled and grated
For the Dressing:
- 1/4 cup red wine vinegar
- 1/2 to 3/4 cup extra virgin olive oil
- 1 tsp red chili flakes (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
How Much Time Will You Need?
This delicious carrot top chimichurri will take you about 10 minutes for preparation and about 15-20 minutes to let it sit before serving. So in total, you should plan for about 30 minutes. Quick, easy, and flavorful!
Step-by-Step Instructions:
1. Prepare the Herb Mixture:
Start by adding the carrot tops, parsley, garlic, shallot (or red onion), and grated carrot into a food processor or blender. Pulse a few times until the mixture is coarsely chopped. Be careful not to puree it—you’re aiming for a chunky texture!
2. Mix in the Flavors:
If you used a food processor, transfer the mixture to a bowl. Now, stir in the red wine vinegar, chili flakes, salt, and freshly ground black pepper. Mix well to combine the flavors.
3. Add the Olive Oil:
Next, gradually whisk in the extra virgin olive oil. Start with 1/2 cup and add more if you want a thinner sauce. Keep whisking until everything is well combined and the mixture looks like a loose sauce.
4. Adjust the Seasoning:
Now’s the time to taste your chimichurri! If you prefer a bit more heat, sprinkle in some extra chili flakes. If it needs more zing, add a splash more vinegar. Don’t forget to adjust the salt too if necessary!
5. Let the Flavors Meld:
Allow the chimichurri to sit at room temperature for at least 15-20 minutes. This waiting time is important—it lets all those flavors come together beautifully!
6. Serve and Enjoy:
Your carrot top chimichurri is ready to shine! Serve it as a tasty condiment with grilled meats, roasted vegetables, or even use it as a dip. Enjoy the burst of flavors!
This vibrant chimichurri captures the fresh and slightly bitter taste of carrot greens, balanced perfectly with vinegar, chili heat, and rich olive oil, all beautifully complemented by the orange of grated carrot. Enjoy!
Can I Substitute Carrot Tops with Other Greens?
Absolutely! If you can’t find carrot tops, you can use other tender greens like basil, cilantro, or even spinach for a fresh twist. Each will bring its own unique flavor to the chimichurri!
How Can I Store Leftover Chimichurri?
Store any leftover chimichurri in an airtight container in the refrigerator for up to a week. The flavors will continue to develop as it sits, just give it a good stir before using!
What’s the Best Way to Adjust the Spice Level?
If you want to decrease the heat, simply reduce the amount of red chili flakes. You can also balance out the spice by adding a bit more olive oil or vinegar if it becomes too spicy for your taste.
Can I Make This Recipe Vegan?
Yes! This chimichurri is already vegan since it doesn’t contain any animal products. It’s a perfect condiment for plant-based dishes like grilled vegetables or tofu!
