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GoFarm Blog

Carrot Greens Chimichurri


  • 1 cup finely chopped carrot greens

  • 2 tsp dried oregano

  • 1/4 tsp cumin

  • 1 tsp sweet paprika

  • 1/2 tsp red pepper flakes

  • 1 garlic clove or scape, minced

  • 1/2 tsp sea salt

  • freshly ground black pepper

  • 1/4 cup white wine vinegar

  • 1/4 cup extra-virgin olive oil


  1. In a small bowl, combine the carrot greens, oregano, cumin, paprika, red pepper flakes, garlic, salt, and pepper. Stir in the vinegar and olive oil. Taste and adjust seasonings.

  2. Serve alongside roasted carrots as a starter or side dish, or with crusty bread or any cooked protein. If this chimichurri is too oily or vinegary for you, dilute it with 1/4-1/2 cup of lukewarm water. Mix well, and spoon it over whatever you’re eating, rather than serving it as a dip.

Recipe and image adapted from:


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