Sauce It Up!

— Written By Meghan Lassiter
en Español / em Português

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If you have had Peruvian chicken, you are probably familiar with a spicy green sauce that accompanies the dish. The sauce is chimichurri, and it has some similarities to pesto. Like pesto, chimichurri is easily adaptable to fit your preferences of what you have on hand. While chimichurri is usually made with parsley, this sauce can also be made with carrot tops. 

You may ask, why should we make our own sauces when you can typically buy them in the grocery store? By mixing your own ingredients, you can control the amount of sodium added and strong flavors, like garlic. Maybe you only want a little—or maybe you want a lot. Another bonus with the recipe is you can also reduce your food waste.

Carrot topsOne of my favorite local farmers was offering carrots this week. While carrots at the grocery store usually come in a plastic bag as roots only, carrots from the farmer’s market come with greens attached. Those greens are usually just referred to as carrot tops and they are edible! 

To use your carrot tops in recipes, be sure to wash them well and remove any stringy stems. Just one cup of carrot tops with garlic, vinegar, olive oil, and spices will make a savory sauce that you can enjoy on grilled meats, roasted vegetables, or on an omelet. The sauce adds flavor, nutrients, and color to a meal! 

spices and carrot tops Check out this recipe below from Colorado State University Extension. It uses very few ingredients and takes only 10 minutes to make.

Recipe in full: Carrot Top Chimichurri – Colorado State Extension

Article and pictures by our talented Extension Master Food Volunteer, Jane Kulesza! Learn more about Extension Master Food Volunteers (EMFV). If you are interested in becoming an (EMFV) email our FCS Agent, Meghan.