How to prepare farm fresh organic Carrot Tops? Carrot Top Chimichurri!! Not only are carrot greens edible, they're really delicious. This simple chimichurri recipe combines carrot tops with parsley, lemon zest, honey, garlic, chilis, olive oil, and vinegar.
Thoroughly clean the carrot tops and parsley in fresh water. Blanche in boiling water for 30 seconds. Transfer to ice water to cool and drain thoroughly.
Finely mince or use a mortis and pestle to make a paste of the garlic and chilis with a pinch of salt.
Roughly chop the greens and transfer to a food processor. Add garlic chili paste, lemon zest, honey, and 1/2 the oil and vinegar. Process until ingredients are combined - about 1 minute.
Check consistency. Start processor again with the top on and slowly add olive oil and vinegar to achieve desired results. Add salt and pepper to taste.
Notes
You'll use Olive Oil and Vinegar as needed for this recipe depending on how large your bunches of Carrot Tops and Parsley are. Quickly blanching the greens keeps them bright green for longer. Still, your chimichurri will start to oxidize within 24 hours.