Spread the Love, Not Waste: Carrot Top Chimichurri

Spread the Love, Not Waste: Carrot Top Chimichurri

Welcome to the first post of our “Spread the Love, Not Waste” Recipe Series, where we share some of our favourite ways to use organic fruits and vegetables in sustainable and delicious ways. At Huckleberry, we believe that cooking sustainably is not only good for the planet, but also good for your taste buds. That’s why we source our produce from local and organic farms, and encourage our customers to make the most of every part of their fruits and veggies.

In this post, we will show you how to make a zesty and flavourful carrot top chimichurri, using the green tops of organic carrots that are often discarded or composted. Carrot tops are actually edible and nutritious, and can be used to make pesto, salads, soups, and more. But our favourite way to use them is to make this chimichurri, a traditional Argentinian sauce that goes well with grilled meats, roasted vegetables, bread, and cheese.


  • 1 bunch of organic carrots with tops
  • 1/4 cup of chopped parsley
  • 2 cloves of garlic, peeled and minced
  • 1/4 cup of red wine vinegar
  • 1/2 cup of extra virgin olive oil
  • Salt and pepper, to taste
  • Red pepper flakes, optional


Wash and trim the carrots, and reserve the tops. Peel the carrots if desired, or leave them unpeeled for extra fibre and texture. Cut the carrots into bite-sized pieces and toss them with some olive oil, salt, and pepper. Roast them in a preheated oven at 200°C for 25 to 30 minutes, or until tender and caramelised.

While the carrots are roasting, make the chimichurri. Rinse the carrot tops and pat them dry. Chop them roughly and measure out about 1 cup. You can use more or less depending on your preference.

In a food processor or blender, combine the carrot tops, parsley, garlic, vinegar, olive oil, salt, pepper, and red pepper flakes if using. Pulse until well combined, but still chunky. You can also chop everything by hand if you prefer a more rustic texture.

Transfer the chimichurri to a jar or bowl and let it sit for at least 10 minutes to let the flavours meld. You can also make it ahead and store it in the fridge for up to a week.

Serve the roasted carrots with the chimichurri on the side, or drizzle it over the carrots. Enjoy!

    Tips and Variations

    • You can use any type of vinegar you like, such as apple cider, white, or balsamic. You can also use lemon or lime juice for a more citrusy flavour.
    • You can add other herbs to the chimichurri, such as cilantro, mint, oregano, or basil. You can also add some capers, olives, or anchovies for a more savoury twist.
    • You can use the chimichurri for other dishes, such as grilled chicken, steak, fish, tofu, or tempeh. You can also use it as a salad dressing, a dip, a sandwich spread, or a marinade.

    We hope you enjoyed this recipe and learned something new about how to use carrot tops. Stay tuned for more posts in our “Spread the Love, Not Waste” Recipe Series, where we will share more ways to cook sustainably and deliciously with organic fruits and vegetables

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