Carrot Top Salsa Verde

5 from 3 votes

Total Time: 15 mins

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Carrot Top Salsa Verde makes a great accompaniment to fish, seafood, vegetables and grilled meat.  It’s one of the best carrot top recipes and the perfect way to use carrot tops for total no-waste cooking!

Photo of Carrot Top Salsa Verde in glass jar.

Welcome to another post in my Waste Not feature!

As I mentioned in previous Waste Not posts, I watched the late Anthony Bourdain’s movie, Wasted, on a plane ride back from Europe last year.  My eyes were opened as to how much food we waste as a nation and frankly, it made me pretty uncomfortable.

I decided to be more conscious about food waste and am trying to look at vegetable trimmings, clippings and remnants in new ways.  As a result, I began this new feature intended to deal with food waste in a creative and non-preachy way.

Photo of carrots in wicker basket being trimmed of their tops.

I prefer carrots that still have the tops attached, and I often have beautiful, fresh carrot tops that I do not want to waste. I considered pesto, but I wanted to try something different, like this carrot top salsa verde.

What is Salsa Verde?

Not to be confused with the Mexican salsa verde which is made with tomatillos, this salsa verde is the Italian version.  Italian salsa verde varies by region, however, it’s best compared to an Argentinian chimichurri because of its vinegary edge.

Traditionally, Italian salsa verde is done by hand which creates a thick, rustic sauce.  Thankfully food processors have come along which makes easy work of this delicious sauce.

How to make Carrot Top Salsa Verde:

  • Start with a bunch of super fresh carrot tops.
  • Wash them WELL as they can be very sandy.  I fill a sink with water and immerse the tops.  Swish them around so the dirt falls to the bottom.  Wash the tops until there’s no dirt at the bottom of the sink.
  • Dry them off well in a salad spinner or blot dry with paper towels.
Photo of carrot tops in white colander.
  • Gather up the rest of the ingredients:
    • Italian parsley
    • Extra virgin olive oil
    • Garlic
    • Lemon juice
    • Anchovy paste
    • White wine vinegar
    • Red pepper flakes
    • Salt
Photo of ingredients for Carrot Top Salsa Verde in glass bowls.
  • Combine everything in a food processor or blender and process until smooth.  If you leave it slightly coarse, it will resemble the traditional Italian salsa verde more.
Photo of carrot top salsa verde in food processor after being pureed.

That’s it!  I think you’re really going to love this Carrot Top Salsa Verde!

Photo of Carrot Top Salsa Verde in glass jar with some dripped on surface.

More Waste Not recipes:

5 from 3 votes

Carrot Top Salsa Verde

Carrot Top Salsa Verde makes a great accompaniment to fish, seafood, vegetables and grilled meat.  It's the perfect way to use up those carrot tops for total no-waste cooking!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 1/2 cups
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Ingredients 

  • 1 bunch green carrot tops, including stems
  • 1 cup chopped fresh parsley
  • 4 cloves garlic, chopped
  • 1/2 large lemon, juiced
  • 1/4 cup extra-virgin olive oil, or as needed
  • 3 tablespoons white wine vinegar
  • 1 heaping teaspoon anchovy paste
  • 1/2 teaspoon crushed red pepper flakes
  • Salt, to taste

Instructions 

  • Combine all ingredients in a food processor and process until smooth.
  • Add additional olive oil as needed to achieve a smooth, saucy texture or leave slightly coarse for a more traditional style.

Notes

FREEZER-FRIENDLY:
  • Freeze in small containers as desired for 2-3 months.

Nutrition

Serving: 1Calories: 547kcalCarbohydrates: 14gProtein: 4gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gCholesterol: 1mgSodium: 95mgPotassium: 498mgFiber: 4gSugar: 2gVitamin A: 5364IUVitamin C: 113mgCalcium: 131mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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4 Comments

  1. Craig Lee Adams says:

    5 stars
    Yes, bang on! Just like salsa Verde! I didn’t have anchovies paste so substituted with Thai fish sauce and a couple of pickled jalapeños. Friend just been to the allotment and brought me a bunch of carrots. Glad I found your recipe. New something I could do with these.

    1. Carol says:

      Hi, Craig, Thanks so much and so happy you love this recipe! I think fish sauce is a great substitute so good call. Thanks again!

  2. gen says:

    5 stars
    Surprisingly really good! Great way to use this. Change anchovy paste for nuoc nam (fish sauce). Really good!

    1. Carol says:

      Hi, Gen, Thanks so very much and happy you enjoyed!! Love the idea to use fish sauce in place of anchovy. Thanks again!