As I mentioned in my recipe for Kale Stem Pesto, I’m big into food waste now.  Having realized how much GOOD food I had been throwing away over the years, I’m trying to compensate by making recipes with the “scraps” and sharing them with all of you!

I was first inspired by a recipe on the blog, Love & Lemons, which is a beautiful plant-based food blog.  If you haven’t had a chance to check it out, I highly recommend it.  They make a carrot top pesto, which I will also have to try!  But I figured, if it can be made into a pesto, it can also be made into a chimichurri sauce.

Traditional chimichurri is made with parsley as the green, so here I just substituted carrot top greens.    Everything else about a traditional chimichurri, stays the same- oregano, olive oil, vinegar, etc.

Of course this recipe can be made with any kind of carrot but I thought rainbow carrots would be a great way to brighten up the dinner table.  This dish was vibrant in both color and flavor.

Give it a try and next time you are about to throw away food scraps, stop and ask yourself, can this become something delicious?  Not sure?  Ask me!  I would love to learn and experiment and create great recipes from what would otherwise be garbage.


Roasted Rainbow Carrots with Carrot Top Chimichurri

2 bunches of rainbow carrots

1 cup finely chopped carrot top greens

3 tsp dried oregano

¼ tsp cumin

1 tsp paprika (sweet or smoked is fine)

½ tsp crushed red pepper flakes

1 garlic clove minced

¼ cup olive oil

¼ cup white wine vinegar (red will work as well)

salt and pepper to taste


  1. Preheat the oven to 450 degrees
  2. Peel the carrots and on a roasting pan lightly coat with olive oil
  3. Roast the carrots for 30-40 minutes
  4. While roasting, combine the remaining ingredients in a bowl
  5. Drizzle the sauce over the carrots and save some for dipping!