If you ever decide to grown your own carrots or decide to buy carrots with their greens still attached, do not throw those greens out. They are gold, GOLD I tell ya!
I had a beautiful bunch of carrot top greens from my harvest of carrots that I wanted to make a sauce out of. The flavor of carrot top greens is very similar to parsley just slightly nuttier.
Chimichurri is a traditional Argentinian sauce served with steak. For those of you who don’t know, Argentina is known for their grilling. They have mastered the art of open pit wood-fire grilling and have become the master ranchers of South America. Argentinian beef is like Texan Angus beef in the US. Chimichurri sauce is traditionally made with parsley and since carrot top greens are very similar to parsley, I decided to make a chimichurri sauce. Argentinians top their steak with chimichurri and Chileans like to toss their seafood with it as well.
There’s no real specific way to make chimichurri sauce; there are as many recipes as there are families in Argentina. Some add paprika, some add vinegar, some add pepper, it’s really up to you! Since we were eating huge ribeyes, I decided to make this sauce simply. I had fresh tabasco peppers on hand and I used a few (4!) of those (unless you like spicy, I do not recommend using 4 tabasco peppers. Those little peppers pack quite a punch! I would recommend using 2. haha)
Carrot Top Chimichurri
Large bunch Carrot Tops
5-7 cloves garlic
About 1/2 cup olive oil
2 fresh tabasco peppers, tops cut off
about 1 T fresh oregano
- Pick the ferns off the stems of the carrot tops and add the ferns into your food processor, add the garlic, tabasco peppers, and oregano. Process until the carrot tops break down.
- Slowly add olive oil until it reaches the consistency you desire. I like my chimichurri more on the thicker side so I only added about a 1/2 cup olive oil.
- I have fresh oregano in my garden so I used that but you can add 1 t of dried oregano instead.
- If you don’t have fresh tabasco peppers, you can add dried pepper flakes or dried pepper of your choice.
- Store this in the fridge, it will last about a week. You can also freeze it in batches if you don’t go through it quickly enough.