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Carrot Top Chimichurri

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Featured in Season 3, Episode 2

Cook time: Approximately 5 minutes
Serves: Makes 1.5 cups


  • ½ bunch carrot tops
  • 1 small bunch parsley 
  • 1 clove garlic  
  • ¼ tsp rpf  
  • juice from ½ lime  
  • 3 tbs red wine vinegar
  • ⅓ – ½ cup olive oil  
  • ½ tsp kosher salt  
  • ¼ tsp black pepper 


Place all of the ingredients except for the olive oil in the bowl of a food processor. Pulse until broken down and combined. Scrape down the sides of the food processor bowl and then turn the blade back on, allowing it to run while slowly pouring the olive oil through the feed tube.

Once the chimichurri becomes smooth, stop and taste, adding additional lime juice, salt and pepper as desired. Also test for texture at this time, continuing to blend until the carrot tops are very well broken down and no longer tough.

Serve at room temperature alongside grilled steak, overtop of eggs, or as a condiment with tacos.