I have a love/hate with carrot tops.
The feathery greens — and I’m talking the good stuff from homegrown carrots or farmers’ market carrots, not the sad, wilty greens you sometimes find attached to carrots in supermarkets — are packed with potassium and other vitamins and minerals, more than what you’ll find in the roots themselves. (The same goes for beets, turnips and radishes, whose greens are more nutritious than the roots.)
I find the greens to be uniquely palatable (and perhaps an acquired taste) — earthy and just a bit bitter, like their crunchy counterparts. But harvesting just one or two carrots from my garden means I’m often left with a sink full of carrot tops that I struggle to use up before my next harvest — in soups, soup stock, salads, pesto, omelets.
The herbal flavor and chewy texture of carrot tops means a little goes a long way, so what happens when I pull up this biggie along with its fabulous head of hair?
I make carrot top salsa!
This sauce is a riff on my chimichurri recipe, and it’s every bit as amazing as the Argentinian version. I use the carrot top salsa on anything I would typically slather chimichurri on, from chicken and steak to potatoes and bread. A mini ramekin of carrot top salsa served with a crusty baguette makes an excellent starter or side. With summer here, it’s also crazy good when smeared on grilled corn (if not a bit messy, but who cares!). On the day that I made this, after I went to bed, my husband actually sneaked a jar for a midnight snack and had the salsa with chips!
Carrot top salsa is the perfect way to use up an excess of carrot tops, as you’ll need the greens from a couple of carrots just to make two cups’ worth of sauce. Since they tend to be a tad chewy as far as greens go, I prefer to chop them up by hand to get a very fine and uniform texture.
I also used a mix of Greek oregano and wild zaatar here, but you can use all oregano or try your own variation of complementary herbs.
Carrot Top Salsa
Makes 2 cups
Ingredients
2 cups minced carrot tops
3 tablespoons minced garlic
3 tablespoons minced oregano
2 tablespoons minced jalapeño pepper
1 to 1 1/4 cups extra virgin olive oil
1/4 cup red wine vinegar
Juice and zest from 1 lemon
Method
Got everything all minced and zested and ready to go?
Good — dump it all into a bowl with the olive oil, red wine vinegar, and lemon juice, and stir to combine.
Let the salsa sit at room temperature overnight while the flavors meld together. Like chimichurri, the sauce gets better with age, and you’ll know it’s good when the carrot tops have turned a deep, muted shade of army green.
Decant into jars and refrigerate. The sauce should last at least two weeks chilled, but is best served at room temperature.
52 Comments
Ellie
March 25, 2022 at 2:16 pmDoes the recipe need salt?
Linda Ly
March 27, 2022 at 1:09 pmNo. But if you like your sauce very salty, feel free to add it.
Roni
July 29, 2020 at 9:37 amI love salsa
Tam McMaster
July 19, 2020 at 6:40 pmHi Linda,
This recipe is so DELICIOUS. Thank you for sharing. I just have a question, is there anyway that I can canning or preserve it for later use
Tam McMaster
July 19, 2020 at 6:38 pmHi Linda,
This recipe is so DELICIOUS. Thank you for sharing. I just have a question, is there anyway that I can canning or preserve it for later use?
Tam McMaster
July 19, 2020 at 6:37 pmHi Linda,
This recipe is so DELICIOUS. Thank you so sharing. I have a question , is there anyway that I can canning or preserve it for later use?
Marie
September 3, 2016 at 11:19 amI got some carrots with ridiculous amounts of greens and want to try this…
Is the oregano fresh or dried?
And will it be okay if I omit the jalapenos? I’m avoiding nightshades at the moment… Should I substitute with anything?
Linda Ly of Garden Betty
October 15, 2016 at 12:57 amThis recipe calls for fresh oregano, but you can substitute with dried oregano (start with 1 to 1.5 tablespoons of dried, to taste). And yes, you can omit the jalapenos – it will just have a slightly different flavor since the jalapenos give it a little heat.
BrittK
April 24, 2015 at 7:10 pmHi Linda! This recipe looks SO GOOD! Thank you for sharing 🙂 I have a question about using carrot tops…do you only use tops from fully mature carrots, or can you also use tops from younger ones too? I’ve never used carrot tops before, so I don’t know if there’s a difference in flavor or anything. Thanks!
Linda Ly
April 25, 2015 at 2:09 amYou can use the carrot tops at any stage. When I thin out my carrot seedlings, I use them in a salad. 🙂
JIW
March 3, 2015 at 12:09 pmHi–came here for teh carrot top recipe. I cam across a bunch of nice organic winter carrots yesterday. Been wanting to try something with the tops. I have been eating the tops of a lot of root veggies that I normally wouldn’t have a few years ago.. They are quite tasty. I sure missed a lot of goodness. Thanks for the recipe. Don’t have wine vinegar, but do have some Braggs, so I’ll try that. Thank you for your blog. Enjoyed my time here.
Linda Ly
March 3, 2015 at 9:17 pmI appreciate you leaving this comment and hope you find many more useful posts on my blog! Enjoy the carrot top salsa!
And if you’re looking for more ways to use the tops of root vegetables, I have a variety of recipes in my book, The CSA Cookbook: http://thecsacookbook.com .
JIW
March 4, 2015 at 4:10 amI had to make several substitutions based on what I had in my larder. Braggs vinegar, pepitas, avocado oil (which I have been using lately, and I really like it). this was fantastic–even my hubby liked it. I put it on cracker rounds that I make then added homegrown sprouts for crunch. soooogod. Used it as topping for salmon for dinner. Very nice. Thank you. Keep up the good work. I’ll check out your cookbook. Judy
Linda Ly
March 6, 2015 at 11:51 pmSo glad you liked it!
RockymntMom
September 17, 2013 at 1:09 pmHi , I really enjoy your blog also!!
I have a quick question , I was wondering if you can freeze the greens as I have quite a few carrot’s ready to pull !
I would love to enjoy them until the next growing season here!
Like you said , the store green’s just aren’t the same!!
Thank you for your time..
Linda Ly
September 17, 2013 at 9:42 pmI don’t recommend it; the greens will turn quite watery/mushy once they thaw out, especially since carrot leaves are very fine to begin with. However if you just plan to throw them into soup, the texture won’t be such an issue.
Zephaniah
September 2, 2014 at 8:12 pmCan you dehydrate the carrot leaves and use later?
Linda Ly
September 2, 2014 at 10:41 pmI’m sure you could, but I wouldn’t know how the flavor turns out after drying.
Linda Ly
July 7, 2013 at 10:50 pmI have yet to come across any scientific study that says carrot tops are toxic, and I find that NY Times post (which I read a long time ago when I first started growing carrots) to be poorly researched.
There is a big difference in food being toxic or merely allergenic. Some people may experience allergic reactions to carrot tops, but that is not to say carrot tops are toxic or that allergic reactions to them are even common. This myth has been continually perpetuated online based on anecdotes and hearsay, and not actual fact.
madams
July 8, 2013 at 8:13 pmit may not be true but if a highly regarded botanist like Judith Sumner says to use caution I feel its appropriate to be a little cautious before you know how your body reacts.
madams
July 7, 2013 at 4:48 pmI really like your blog and your approach to using everything but be careful carrot tops can be toxic so you might want to do a little research and warn your readers before you encourage people to eat these things.
http://topics.blogs.nytimes.com/2009/07/13/the-toxic-salad/
S Brownie
July 1, 2013 at 5:40 pmI had the pleasure of trying this delicious salsa over the weekend, and when I went in for a second chip and dip, the salsa was practically gone! It was fresh tasting and a nice compliment to the gluten-free chips we were snacking on! 🙂
theGardenBetty
July 1, 2013 at 4:03 amMy magic sauce. You can slather, smear, dip and pour it on everything! Carrot Top Salsa http://t.co/826bFsfpkZ < TY for RT! @TheReal_Meal
theGardenBetty
June 30, 2013 at 5:03 pmBlogged on Garden Betty: Carrot Top Salsa http://t.co/kVcDBHAqav < TY for RT! @Angry_Saguaro
Gin Wallace
June 30, 2013 at 7:14 amGreat timing! Just yesterday I was contemplating the fate of the carrot tops from my garden. I’ve never eaten the tops before but now I am excited to try your recipe. Loving your blog, keep up the good work!
Linda Ly
July 1, 2013 at 3:29 pmThank you! (Also try carrot tops in soup, which is how I like to eat it cooked… chopped up finely and added to a tasty broth with potatoes and beans.)
theGardenBetty
June 29, 2013 at 11:03 amYes, carrot greens are edible and yes, you can make this tangy sauce with them! Carrot Top Salsa http://t.co/emtJdzEaf0 #gardenchat #recipe
sowandso
June 28, 2013 at 9:39 pmRT @theGardenBetty: If you like chimichurri, you’ll love this tangy sauce made with carrot greens. Carrot Top Salsa http://t.co/DMc0FxbdHR …
RtRecipe
June 28, 2013 at 9:06 pmRT @theGardenBetty: If you like chimichurri, you’ll love this tangy sauce made with carrot greens. Carrot Top Salsa http://t.co/DMc0FxbdHR …
theGardenBetty
June 28, 2013 at 9:02 pmIf you like chimichurri, you’ll love this tangy sauce made with carrot greens. Carrot Top Salsa http://t.co/DMc0FxbdHR #foodie #recipe
medicinebleu
June 28, 2013 at 9:01 pmRT @theGardenBetty: Slather on chicken, steak, potatoes, bread, or smear on grilled corn… Carrot Top Salsa http://t.co/1d2Cm25Bz8 #foodie…
theGardenBetty
June 28, 2013 at 3:03 pmSlather on chicken, steak, potatoes, bread, or smear on grilled corn… Carrot Top Salsa http://t.co/1d2Cm25Bz8 #foodie #recipe
Lydia Ann
June 28, 2013 at 11:38 amLydia Ann liked this on Facebook.
missioterra
June 28, 2013 at 9:32 amRT @theGardenBetty: Don’t toss out your carrot greens! Make this amazing sauce with them: Carrot Top Salsa http://t.co/p0CphC0ixm #gardench…
jchapstk
June 28, 2013 at 9:13 amRT @theGardenBetty: Don’t toss out your carrot greens! Make this amazing sauce with them: Carrot Top Salsa http://t.co/p0CphC0ixm #gardench…
theGardenBetty
June 28, 2013 at 9:04 amDon’t toss out your carrot greens! Make this amazing sauce with them: Carrot Top Salsa http://t.co/p0CphC0ixm #gardenchat #foodie #recipe
Michaelsphere
June 27, 2013 at 7:01 pmCarrot top salsa, very intriguing. Thx @theGardenBetty for teaching that so much of #garden produce is useful http://t.co/Iv7l0OW6Eg
theGardenBetty
June 27, 2013 at 6:02 pmThis is my magic sauce. You can slather, smear, dip and pour it on everything! Carrot Top Salsa http://t.co/826bFsfpkZ #foodie #recipe
theGardenBetty
June 27, 2013 at 12:04 pmGot an excess of carrot greens from your garden? Make this zesty condiment! Carrot Top Salsa http://t.co/07mERBpaj8 #gardenchat #recipe
Kathleen Wyrill
June 27, 2013 at 11:23 amKathleen Wyrill liked this on Facebook.
Patti Herdell
June 27, 2013 at 9:08 amPatti Herdell liked this on Facebook.
Gardensense
June 27, 2013 at 7:41 amRT @BG_garden: Carrot Top Salsa:
I have a love/hate with carrot tops.
The feathery greens — and I’m talking the good stuff f… http://t.c…
Janie Hummel
June 27, 2013 at 7:08 amJanie Hummel liked this on Facebook.
Souda
June 27, 2013 at 6:28 amWow! How do you come up with these recipes? I truly admire your capability to find a use out of anything and everything. Nothing goes to waste.
Linda Ly
June 27, 2013 at 1:19 pmThank you! I love to experiment in the kitchen. My husband makes a great guinea pig. 😉
Janely
September 10, 2014 at 8:02 pmDo you think this recipe could be canned–I have a gargantuan amount of carrot greens and would hate to see them all go to waste.
Linda Ly
September 11, 2014 at 12:01 amI would caution against canning this. The amount of acidity in the recipe is uncertain and you also risk rancidity with all that olive oil. However, you can freeze it.
Sharron Henderson
July 1, 2022 at 12:24 pmHave you ever added tomatoes to this. The acidity of the vinegar and tomatoes could make it cannabis. Perhaps the oil could be added later when serving. Anxious to hear your opinion
Sharron Henderson
July 1, 2022 at 12:27 pmThat should have been able to be canned. Not cannabis. Auto correct has a mind of its own.
Angry_Saguaro
June 27, 2013 at 6:13 amRT @theGardenBetty: Blogged on Garden Betty: Carrot Top Salsa http://t.co/kVcDBHAqav
BG_garden
June 27, 2013 at 6:01 amCarrot Top Salsa:
I have a love/hate with carrot tops.
The feathery greens — and I’m talking the good stuff f… http://t.co/Q78ntGkJxK
theGardenBetty
June 27, 2013 at 6:01 amBlogged on Garden Betty: Carrot Top Salsa http://t.co/kVcDBHAqav