Carrot tops are those feathery fronds that most people— if they get them at all—pull off as soon as they bring their carrots home. Sometimes they go straight in the trash. Or the compost. Or the rabbit cage. But did you know that carrot tops make a fine substitute for parsley and even qualify as a leaf vegetable on their own? Their slightly chewy texture makes them best suited for finely chopping up into recipes, but they add a unique, earthy, carrot-like flavor to salads, soups, and even this salsa. You can use it as a dip for chips and bread, a marinade for vegetables, and many other things!
Carrot Top Salsa [Vegan]
- 2 cups (120 g) minced carrot greens (leaves and tender stems only)
- 3 tablespoons (30 g) minced garlic
- 3 tablespoons (12 g) minced fresh oregano
- 2 tablespoons (11 g) minced jalapeño pepper
- 1 to 1 1/4 cups (235 to 285 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- Zest and juice of 1 lemon
- Add all of the ingredients to a medium bowl and stir to combine. (Use more or less oil as desired, to make a chunkier or a thinner sauce.)
- Cover and let stand at room temperature overnight while the flavors intermingle. Carrot top salsa only gets better with age, so you’ll know it’s good when the carrot tops have turned a deep, muted shade of army green.
- Decant the salsa into a jar and refrigerate. The oil may congeal in the cold temperature, but this will not affect the flavor. Bring the salsa to room temperature before serving.