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  • Writer's pictureKonky's Creative Kitchen

Chimichurri con Hojas de Zanahoria

Updated: Jun 30

Are you a fan of fresh, farmstand carrots at all? Ever wonder about what you can do with the abundance of carrot-greens? Well, stop throwing them away! After getting them rinsed well and dried, you can actually eat them! The actual term is carrot fronds. Those beautiful, bright, crunchy greens are just as healthy as the carrots they grow from! The health benefits of carrot greens contain Vitamins A, C, K, fiber, potassium, calcium, and so much more. You can use them raw, ferment them, pickle them, add them to soups, or you can make this awesome chimichurri with them! Whether you are doing a mad-grill session, smoker-fix, or just keeping things simple cooking inside, I have something delicious for your grilled meats and vegetables! I am utilizing fresh farm-stand ingredients to make this chimichurri with added carrot greens!

The video for this recipe is on my YouTube account.

PLEASE NOTE: Scale required

INGREDIENTS: 3.5oz Carrot Fronds (washed well) 2oz Parsley 1.5oz Cilantro 3-4oz Garlic, finely chopped 6oz Olive Oil 4oz Red Wine Vinegar Kosher Salt, to taste Black Pepper, to taste Red Pepper Flakes, to taste

It is extremely important to clean your greens thoroughly. There can be hidden sand, clumps of dirt, and even pebbles hiding within the greens. Rinse well and then place on top of either paper-towels or a tea-towel. Place another tea-towel directly on top and press downward. You need to dry your greens as much as possible. Change out the paper-towels or tea-towel to another dry set.

Carrot Fronds: Measure approximately 2-3" from the top of the carrot and slice the fronds off. Leave the thick green stems attached to the carrot tops until you are ready to use the carrots. You can either keep them or discard them. Parsley: Measure approximately 1-2" from the bottom of the stems and slice the bottoms off. Save the bottoms for stock-making or discard.

Cilantro: Measure approximately 1-2" from the bottom of the stems and slice the bottoms off. Save the bottoms for stock-making or discard.

HERBS: On to a cutting board, roll all of your herbs into a ball. Carefully, begin slicing into the herbs. Once fully sliced, chop the herbs until they are reduced by half. They should be very small by the time you are done. This can take a good 10 minutes to do, so be very patient. Once completed, add your finely chopped herbs/greens to a mixing bowl.

GARLIC: Either chop this down as fine as you can or use a garlic press.

When you start mixing everything else in, add the ingredients gradually. You will see in the video that you want to avoid any clumping of the garlic.

1.) Mix the garlic into the greens first. This will help avoid any lumped garlic within the greens.

2.) Add your olive oil and vinegar. Mix this well.

3.) Gently season with the kosher salt and black pepper. Mix well and taste-test to make any necessary adjustments.

4.) Add your red pepper flakes to your on personal preference. Mix this well. Let this sit on the counter for a good 10-15 minutes. Mix this again and taste-test to make any necessary adjustments.

OPTIONAL: It is entirely up to you if you want to blitz this whole batch, half the batch, or at all. It is a decision that only you can make. My preference is blitzing half of the batch and mixing it back into the bowl.

Great on freshly grilled meats, on roasted vegetables, and perfect for dipping fresh bread in.

©2004- Konky’s Creative Kitchen, All rights reserved.

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