Carrot Top Chimichurri (Use the Whole Carrot)

This CARROT TOP CHIMICHURRI is a vibrant, zero-waste sauce that transforms what most people throw in the trash into something genuinely delicious. Made with fresh carrot greens, garlic, red wine vinegar, and warm spices, it comes together in minutes and works on just about everything. It’s the kind of recipe that makes you think twice before tossing any part of your produce.

If you’ve ever bought a bunch of carrots, you know the feeling: you get home, twist off those gorgeous leafy tops, and toss them straight in the compost without a second thought. That was us, until recently. We picked up the most beautiful bunch of rainbow carrots at our nearby farmers market, and staring at those bright, feathery greens, we just couldn’t bring ourselves to waste them. So we started experimenting.

Carrot tops have a flavor that’s earthy, slightly bitter, and herbaceous, kind of like parsley’s bolder cousin. That flavor profile made chimichurri an obvious direction to go. Traditional chimichurri from Argentina is built on fresh herbs, garlic, red wine vinegar, and olive oil, and carrot greens slide right into that role beautifully. We rounded it out with sweet paprika, cumin, and a pinch of red pepper flakes to give it some depth and a little kick.

The result is a sauce that’s bright and punchy with just enough heat, and it makes you feel genuinely good about using the whole vegetable. Whether you’re drizzling it over grilled steak, spooning it onto roasted potatoes, or using it as a dip for crusty bread, this chimichurri earns its place at the table. And if you never thought twice about carrot tops before, this recipe might just change that.

What to Know About the Ingredients

CARROT GREENS — The star of the show. Look for tops that are bright green and perky, rinse well, dry thoroughly, and chop finely.
DRIED OREGANO — Brings that classic chimichurri backbone. Dried works perfectly here since it blooms in the vinegar and oil as the sauce sits.
CUMIN — Just a touch adds a warm, earthy undertone that plays nicely against the slightly bitter greens.
SWEET PAPRIKA — Adds mild sweetness and a beautiful deep color. Swap in smoked paprika for a more savory flavor.
RED PEPPER FLAKES — Where the heat comes from. Adjust up or down to your preference.
GARLIC — Three cloves, freshly minced. Skip the jarred stuff; fresh makes a real difference in a raw sauce.
SEA SALT AND BLACK PEPPER — Season generously. A well-seasoned chimichurri should taste bold straight from the bowl.
RED WINE VINEGAR — The acid that brings everything to life and balances the bitterness of the greens.
EXTRA-VIRGIN OLIVE OIL — Use a good one. In a no-cook sauce like this, quality comes through.

What to Serve It With

Honestly, the easier question is what you can’t put this on. It’s incredible over grilled flank steak or chicken thighs, spooned onto roasted potatoes or cauliflower, or drizzled over a grain bowl for an instant upgrade. Try it as a marinade before grilling, or just serve it alongside crusty bread as a starter. If you’ve made our Cuban Shredded Chicken or Crispy Chicken Cutlets, this chimichurri would be right at home next to either of them.

Storage & Make-Ahead Tips

This chimichurri keeps well in an airtight container in the fridge for up to one week. The flavor actually gets better after a day or two as the garlic mellows and the vinegar soaks into the greens. Just make sure to bring it to room temperature before serving so the olive oil loosens back up. We don’t recommend freezing it since the texture of the greens doesn’t hold up well once thawed.