Carrot top chimichurri

The perfect use of all those carrot tops.

Have parsley, lemon, and garlic? Congrats—you've got gremolata.

Chimichurri is a smoky Argentinian sauce made with parsley, vinegar, and olive oil. In this recipe, I swap carrot greens for the parsley. The tangy sauce is fantastic on salads, roasted veggies, toasted bread, or any cooked protein!

Carrot Top Chimichurri is made with the leafy green tops of carrots in just 5 minutes! Try it on proteins, veggies, potatoes, pasta and more.

Grilled Orange Cilantro Chili Lime Chicken with HomeRight's ElectroLight Fire and Charcoal Starter.

Celebrate St. Patrick's day with these crispy and creamy chimichurri potatoes! They're roasted and tossed in an herby and spicy cilantro chimichurri sauce, lending them a vibrant and garlicky herb-forward flavor, with just the right amount of heat. It's a quick and simple side dish that's naturally dairy-free and gluten free - it's the perfect side when you want ultimate flavor. Be sure to follow Gastronotherapy for more easy recipes!

Make the most of carrot greens with this flavorful South American inspired chimichurri sauce that's delicious on steaks, vegetables, fish, and more! (vegan, gluten-free)

Reduce kitchen waste by utilizing those vibrant and tasty carrot greens in this amazing and easy carrot top chimichurri. It's a delicious savory condiment that goes beautifully on steak, chicken, veggies, and keeps in the fridge for up to 2 weeks.

This recipe makes wonderful use of the whole carrot and is substantial enough to hold its own as a vegetarian main dish or as a hearty side. Try it soon!

Parsley Mint Chimichurri is an authentic South American sauce perfect for summer barbecues or for topping on sandwiches and veggies.