Green Carrot Top Sauce

If you are ever lucky enough to get carrots with their green tops still attached, don’t throw them away! This tangy, spicy, herby sauce is an amazing way to use the greens, and it complements the sweetness from the carrots so well. Finding ways to use all of the produce and minimize food waste always makes me extra happy.

I served the salsa on top of my Tahini, Thyme, and Cumin Roasted Carrots. The ugly produce box we get came with a beautiful bunch of tender rainbow carrots, so I roasted them whole without even peeling them. Happily, I had some extra Carrot Top Sauce, so I used it as a topping for a roasted parsnip soup and it was delicious!

Ingredients

1/2 cup packed green carrot tops

2 tbsp cilantro

2 tbsp apple cider vinegar

1 tbsp lemon juice

1/4 cup extra virgin olive oil

1 tbsp fresh ginger, grated or crushed

1/2 tsp fresh garlic, minced or crushed

1/2 tsp dried oregano

1 tsp cumin-coriander seeds, ground

1/2 tsp roasted cumin seeds, ground

1/2 tsp sweet paprika

1/2 tsp crushed red pepper

1/2 tsp kosher salt

1/8 tsp black pepper, ground

Directions

1. Discard any really thick stems from the green carrot tops. Then, finely chop the green carrot tops and cilantro.

2. Add all the ingredients, including the finely chopped greens, to a glass jar. Stir to mix, then cover and refrigerate for at least one hour, up to three days. I think it tastes best if it sits in the fridge at least overnight- it allows the flavors to mellow and meld together.

3. Enjoy with roasted vegetables, soups / stews, chips, sandwiches, etc.