Hannah’s Carrot Top Chimichurri

Name: Hannah’s Carrot Top Chimichurri
Total time: 10 min
Cuisine: Argentinian
Ingredients: 1–2 cloves garlic; 2 tablespoons chopped preserved lemons (see Hannah’s recipe), plus 2 tablespoons preserving brine, OR 2 tablespoons lemon juice, finely grated zest of 1 lemon and ½ teaspoon sea salt; 2 tablespoons chopped preserved lemons (see Hannah’s recipe), plus 2 tablespoons preserving brine, OR 2 tablespoons lemon juice, finely grated zest of 1 lemon and ½ teaspoon sea salt; 2 tablespoons chopped preserved lemons (see Hannah’s recipe), plus 2 tablespoons preserving brine, OR 2 tablespoons lemon juice, finely grated zest of 1 lemon and ½ teaspoon sea salt; 2 tablespoons chopped preserved lemons (see Hannah’s recipe), plus 2 tablespoons preserving brine, OR 2 tablespoons lemon juice, finely grated zest of 1 lemon and ½ teaspoon sea salt; 1 fresh red chilli; 1 shallot or ½ onion; 1 shallot or ½ onion; 2 tablespoons chopped preserved lemons (see Hannah’s recipe), plus 2 tablespoons preserving brine, OR 2 tablespoons lemon juice, finely grated zest of 1 lemon and ½ teaspoon sea salt; 40 g/1½ oz/1 cup carrot top greens (or beetroot/beet greens, spinach or leftover salad leaves/greens, etc.); 30 g/1 oz/½ cup fresh herbs (parsley, coriander/cilantro, mint, chives or a mixture); 30 g/1 oz/½ cup fresh herbs (parsley, coriander/cilantro, mint, chives or a mixture); 30 g/1 oz/½ cup fresh herbs (parsley, coriander/cilantro, mint, chives or a mixture); 40 g/1½ oz/1 cup carrot top greens (or beetroot/beet greens, spinach or leftover salad leaves/greens, etc.); 40 g/1½ oz/1 cup carrot top greens (or beetroot/beet greens, spinach or leftover salad leaves/greens, etc.); 40 g/1½ oz/1 cup carrot top greens (or beetroot/beet greens, spinach or leftover salad leaves/greens, etc.); 40 g/1½ oz/1 cup carrot top greens (or beetroot/beet greens, spinach or leftover salad leaves/greens, etc.); ½ teaspoon ground cumin/jeera; ½ teaspoon ground paprika; ½ teaspoon sea salt; ½ teaspoon ground cumin/jeera; 30 g/1 oz/½ cup fresh herbs (parsley, coriander/cilantro, mint, chives or a mixture); 30 g/1 oz/½ cup fresh herbs (parsley, coriander/cilantro, mint, chives or a mixture); 1 teaspoon dried oregano; 30 g/1 oz/½ cup fresh herbs (parsley, coriander/cilantro, mint, chives or a mixture); 2 tablespoons olive oil; 2 tablespoons red wine vinegar; Pinch of black pepper; Pinch of sea salt

Preparation info

Serves:
4

Difficulty
Easy
Ready in
10 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“Chimichurri is a flavour-packed condiment that originated in Argentina and Uruguay. You can use most green leafy vegetables, herbs or those old wilting salad leaves in the back of your refrigerator. It makes a vibrant green, zesty addition to any meal. As well as a dressing, it can be stirred through beans or lentils, used as a dip or as a marinade. Carrot greens contain a whopping six times more vitamin C than the root, as well as being a good source of calcium and other phytonutrients. T

Ingredients

Americas
Uruguay
Argentina
Condiment
Gluten-free
Vegan

Ingredients

Method