Carrot Top Chimichurri

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5 from 9 votes

A savory condiment featuring carrot greens, red wine vinegar, garlic, and oregano.

Prep Time10

Total Time10

Course: Condiment

Cuisine: Argentina

Keyword: carrot green, condiment, sauces, savory

Servings: tablespoons

Calories: 87kcal

Author: Mikayla M.

Ingredients

1 cup carrot greens, finely minced* gently pack the measuring cup
1 1/2 tablespoons garlic, minced 5 cloves, about
3/4 teaspoons kosher salt* see note
1 1/2 teaspoons oregano, dried
1/4 cup red wine vinegar
1/2 cup olive oil* see note

Instructions

Thoroughly wash, dry, and de-stem carrot greens. Small stems are fine, but remove the main ones.
Finely mince until you have enough to lightly pack into a 1 cup measuring cup.
Mince the garlic with 1/2 teaspoon of salt until very fine and well combined.
Combine the greens, minced garlic, oregano, vinegar, oil, and 1/4 teaspoon of salt into a bowl and stir until everything is moistened and combined.
Let it sit for 5 minutes, then taste. Add more salt if desired (I usually add up to an additional 1/4 teaspoon).
Refrigerate in a sealed container for up to 2 weeks.

Notes

*It usually takes greens from 2 bundles of carrots to make a batch. They chop down very finely!

*Please taste before adding the full amount of salt. I recommend adding it in small amounts until it's at the level you like.

*You can add the minimum 1/2 cup of oil, up to 1 full cup. 1 cup will give you an oil heavy mixture that is great for tuna, dressings, and marinades. If you plan to use it this way, I highly recommend adding the extra oil and letting it absorb flavor from the mix.

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