Do you actually know chimichurri? This is an Argentinian condiment traditionally made from parsley and oregano. It is often served for grilling and usually has a pleasant sharpness.
There it is used with almost everything: to marinate meat or fish, as a dip for all sorts of vegetables such as corn on the cob, or it is often just served with potatoes. A great all-rounder!
There is no better way than to refine already delicious grilled dishes with a savoury herb sauce, which not only tastes good, but also promotes sustainability. Because my chimichurri is made from carrot greens instead of parsley. I love carrots, but I always threw away the green ones – keyword food waste! And it tastes just as good as the original! If not even better 😉
Friends of mine made this once and I just loved the idea and then created my own carrot green chimichurri.
Why carrot greens?
The greens of carrots are often thrown away (not just me), but what many people don’t know is that they are not only edible, but also full of nutrients. By incorporating them into our recipes, we are taking the first step towards a more sustainable and eco-friendly kitchen.
It’s just important to consider the impact of our culinary choices on the environment. Food waste is a huge contributor to environmental issues and by using carrot greens in our chimichurri we can make a small but significant contribution to reducing waste.
To prepare the chimichurri:
One of the best aspects of carrot green chimichurri is its simplicity and speed of preparation. Just the way I like it!
With just a handful of ingredients and a blender or food processor, you can have a flavourful sauce ready in minutes. It’s the perfect recipe when you need something tasty to complement grilled meat or vegetables, or even as a savoury dressing for salads.
- carrot green
- Red onion
- clove of garlic
- lime juice and zest
- Jalapeno chili
- pinch of sugar
- olive oil
- dried oregano
- red wine vinegar
- and a mixer – purists use a mortar, I’m pragmatic…
Then all you have to do is mix everything together, add a little more olive oil depending on the desired consistency and that’s it! and of course, grill the leftover carrots! 😉 Maybe even drizzle some honey on top…
And if you have something left, put it in a clean (preferably hot washed) screw-top jar and put it in the fridge. It should hold up for about a week.
The chimichurri not only tastes great with roast beef, but also simply with baked potatoes or grilled vegetables!
Enjoy your dinner!
I submitted this recipe for these wonderful chimichurri in the AFBA category: climate and nutrition together with the environmental initiative “MOTHER EARTH”. The AFBA is the Austrian Food Blog Award and I think it’s great that something like this exists!
Chimichurri made from carrot greens
- 10 minutes
- 20 minutes
- 30 minutes
|Carrot greens (approx. 50g)|
|1||clove of garlic|
|1||lime juice and zest|
|1||pinch of sugar|
|50 ml||olive oil|
|1||tsp dried oregano|
|2||tablespoons red wine vinegar|
Steps of preparation
- Wash and dry carrot greens
- Roughly chop the jalapeno
- Peel garlic
- Take some zest from the lime and squeeze it
- Put all the ingredients, except the vinegar, in a blender and mix well
- Add vinegar and mix
- Leave to rest for about 20 minutes and then enjoy!
How long does it last?
If you keep it in a clean and closed glass jar in the fridge, it should last up to one week.
Some more tempting recipes:
- Chimichurri made with carrot greens!
- Wild garlic pesto
- Homemade Granola- a great crunchy muesli to have in stock
- Red lentil and coconut soup
- French dressing – my favorite salad dressing
- Lentil salad with Avocado
- Red cabbage salad with oranges and dates-ready in 15 Minutes
- Bulgarian Banitza
- Homemade pasta dough