I have so many gorgeous carrots growing in my garden right now. They’re coming up everywhere, too, thanks to little toddlers who helped me plant the seeds. Usually I thin my carrots out before they get too big. This year, though, I was fortunate enough to spot a swallowtail butterfly laying eggs on my carrot greens back in May. I didn’t want to disturb the eggs, so I let them grow undisturbed. We were lucky, too, that we got to see the tiny swallowtail caterpillars for a few days before they disappeared.
After a few weeks with no signs of the caterpillars, I decided to finally thin out my carrots. Of course by this point, my carrot greens were huge and gorgeous. There was no way that I wanted to waste them. I almost did a pesto, as I had done before, but wanted something a little different.
Then I found this Carrot Green Chimichurri recipe by Love and Lemons. I’ve made it twice already and it is officially my new favorite way to use carrot greens. I’m excited to eat my carrots, of course, but I also can’t wait to pull them so that I can make this chimichurri again. It’s that good.
I followed the recipe almost exactly. I had to use red wine vinegar instead of white (because it’s what I had), and my toddlers were helping, so I used my food processor to speed things up. The recipe is absolutely perfect, though. I’ve served it on rice bowls but also just love dipping bread in it. If you like tangy sauces, I highly recommend this one.
The recipe can be found here:
