Hi all! Hope you’re enjoying your October and are enjoying the last little bits of produce from your gardens! We’ve been harvesting our carrots over the past couple of weeks and got quite the haul- which left me with the question of what to do with all the carrot greens (because I refuse to waste any food if I can help it!). I thought of making a few different sauces and was especially pleased with this chimichurri, so I wanted to share the recipe with you!

But first… what is chimichurri, anyway? It’s an Argentinian herb sauce, usually made with parsley. Conveniently, carrots (and therefore carrot greens) are in the same family as parsley and I find that they taste fairly similar, so I figured I could use them interchangeably. I’m happy to say that I was correct! Carrot greens are also often cheaper than parsley by function of carrots being cheaper than parsley, so that is a win with today’s grocery prices! Anyway, to the recipe!

Ingredients:

• 1 cup carrot greens (just the fronds and smaller stems when possible- too many bigger stems can make the sauce feel gritty)
• 1/4 cup red wine vinegar
• 1 tbsp dried oregano
• 4 cloves garlic
• 1 tsp red pepper flakes
• 1 tsp salt
• ~1/2 cup olive oil

This recipe is pretty simple: pile all your ingredients except the olive oil into a food processor and blend until very finely chopped.

Scoop the herb paste into a bowl or a jar and pour the olive oil over it until the oil covers the paste.

Let the mixture sit for at least a couple of hours before using it so that the flavors can meld. After that, I recommend using it over grilled meat or veggies- it is especially delicious over steak. You could also make this recipe using the traditional parsley and it would taste very similar. Store it in the fridge, but let it sit at room temperature for a little while before using it. Happy eating!