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carrot greens chimichurri

Lately I've been really focused on making the most out of my CSA and greenmarket vegetables. It always seems such a waste to discard the leafy greens of carrots, radishes, and beets. I admit I was guilty of doing this not too long ago, but then I discovered how delicious beet and radish greens are, simply sauteed with a bit of olive oil, some sea salt, and maybe a bit of garlic. The carrot tops from my my weekly farmshare are very full, so I had to make something out of this goodness.


3 cups carrot greens

1 cup cilantro

3 garlic cloves
1 green chili

3/4 teaspoon salt

1/4 cup+ olive oil

1/2 lime, juiced

  • Clean the carrot greens and cilantro well, removing the thicker center stems. Peel and mince the garlic. Carefully remove the stem and seeds from the chil, unless you like it SPICY! Use a rubber glove to avoid a burning sensation on your fingertips which can last quite a long time.

  • Process everything together until smooth. Add more olive oil to desired consistency.

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