Carrot Top Chimichurri Recipes

ROASTED CARROTS WITH CHIMICHURRI

Roasted Carrots with Chimichurri image

The earthy sweetness of carrots goes well with zesty chimichurri, a traditional Argentinean herb sauce.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

Ingredients

Small carrots
1/2 cup fresh flat-leaf parsley
1/2 cup cilantro leaves
1/4 cup minced chives
1 minced garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt and pepper

Steps:

To make chimichurri, stir together parsley, cilantro, chives, garlic, oil, and vinegar. Season generously with salt and pepper.
Roast carrots about 30 minutes.

CARROT TOP CHIMICHURRI

Carrot Top Chimichurri image

Ah, carrot tops. They're large and leafy and edible, so it's sort of tragic to throw them away. But it's also daunting to find something to make with them that's actually delicious. Enter this carrot top chimichurri. The condiment, which hails from Argentina and Uruguay, is traditionally made with parsley. But carrot tops work in this twist because they're leafy and grassy like parsley. The sauce keeps for three days in the refrigerator, and trust us, you'll be drizzling it over chicken and steak galore.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

3 cloves garlic
1 small shallot, roughly chopped
1 jalapeno, stemmed, seeded and roughly chopped
1 cup extra-virgin olive oil
1/2 cup packed carrot-top leaves
1/2 cup packed fresh cilantro leaves
1/3 cup red wine vinegar
2 tablespoons packed fresh oregano leaves
Kosher salt and freshly ground black pepper

Steps:

Pulse the garlic, shallot and jalapeno in a food processor until finely chopped. Add the olive oil, carrot tops, cilantro, vinegar and oregano and pulse until the herbs are roughly chopped. Season with salt and pepper. The sauce will keep in the refrigerator in an airtight container for up to 3 days; serve at room temperature.

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