No, this is not the comedian Carrot Top’s signature chimichurri recipe. Instead, this recipe is made with actual carrot tops! Carrots don’t typically come with tops, but they usually do if you buy an organic bunch from the store or farmer’s market. And now you have something to make with those lovely, vibrantly green tops.

Chimichurri, for those of you who are unfamiliar with this lovely condiment, is a flavorful herb sauce with roots in both Uruguay and Argentina. It is commonly made with flat-leaf parsley, garlic, olive oil, red wine vinegar, chili flakes, lemon juice, black pepper, and salt. It is classically served with beef, but you can serve it with chicken, seafood, pork, beans, eggs, or vegetables. There are, of course, variations depending on the region, and then you have to factor in secret family recipes. You can make your own version with a plethora of greens, but the flavor may change slightly from the original recipe.

Carrot tops have a strong flavor that is somewhat bitter, so you need other ingredients to balance them. Just make sure to remove the delicate carrot leaves and stems from the thicker central ones. You can discard those thicker, central stems. We added cilantro to help balance the intense carrot greens, in addition to dried oregano, red pepper flakes, garlic, and a handful of other seasonings. One pro tip that we will give you is to let the minced garlic sit in the vinegar for a few minutes. That will mellow the intense garlicky flavor, and that is a culinary tip from us to you. Now go out there and make some chimichurri!

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Are you ready for the meatiest vegan entree you’ll ever enjoy? We are talking about a truly vegan creation, not some lab-created meat that is intended to mimic real beef or chicken. This thick center cut of cauliflower is prime for the eatin’! Season it just like a you would a nice filet mignon and cook it over medium heat, either in a pan or on the grill. What you end up with is a tender cauliflower steak that is perfectly crispy on the outside. And the chimichurri is the absolute star of the show!

This chimichurri stands out from the rest because, well, it is simply the best. First off, instead of using red pepper flakes, you char two jalapeños and then place them in a bowl. Cover that bowl with plastic wrap and allow them to steam for 10 minutes. Don some disposable gloves and carefully remove the skin before finely dicing them. You will then proceed to mix them with the other ingredients you chop up. The amount of olive oil you use will depend on your taste preference, but you want the sauce to be more oily than dry.

For the cauliflower steak, you have to cut the head of cauliflower in a specific way. Trying to use the ends of the head of cauliflower will not work because the florets will fall off immediately after cutting. Depending on the size of the cauliflower head, you may get two or three steaks out of the head. Make sure they are about one-half to three-quarter-inch thick. If the steaks are thicker than that, you will likely have to cook them in the oven. These steaks are perfect in the pan or on the grill. If you do them in the pan, you’ll need to throw a little water in the pan to make the steaks tender.

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Besides being a fun word to say, chimichurri is a one of the tastiest condiments you’ll ever enjoy. Chimichurri is a traditional Argentinian condiment that typically accompanies grilled meats. It’s possible to find variations of this sauce in different parts of South America and Central America. Some cultures serve it with fish, while others serve it alongside empanadas. The refreshing, herbaceous, and tangy flavor with a hint of spice provides a fresh element to a traditionally heavy meal.

The key herb in a chimichurri recipe is parsley. if you like this recipe, get ready to buy parsley every time you visit the grocery store. Now, some people like to blend the ingredients in a blender or food processor, but we don’t advise preparing the sauce that way. Finely dice the parsley and prepare the other ingredients as instructed. Combine all of the ingredients in a medium-sized mixing bowl and continue to stir so that the flavors can start to develop. Don’t overwork the ingredients; rather, let them get to know each other in a gentle way.

What sets this recipe apart from other chimichurri recipes is the spice level. That’s right, people, we are taking it up a notch. It’s heavy on the garlic and heavy on the spice. The garlicky kick is enhanced by the chili powder and cayenne, but you can dial back a bit if you prefer a milder sauce. It complements an assortment of dishes, many of which you can make on the raw vegan diet. You may breathe a little heavier with the lingering fiery, garlicky flavor on your taste buds. Calm the spice with a little lemon water or herbal tea.

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This kale chimichurri is about to become your new favorite sauce. It’s similar to pesto sauce, but doesn’t contain cheese. It’s healthier than spinach artichoke dip, and possesses a zestier, spicy flavor. Kale chimichurri elevates the flavor profile of whatever dish you put it on. The garlicky herbaceous flavors hit hard, so make it right away to enjoy it ASAP!

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This avocado chimichurri might become your favorite condiment for raw wraps or raw tacos, but you can also use it as a dip for fresh bell pepper, celery, or carrot sticks. It has a little kick at the end, but don’t be afraid of the flavor!

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There’s nothing like those classic grill marks. It gives your food a little smokiness and that signature charred flavor. Drizzle the chimichurri sauce over the zucchini and dig in. Trust us, you won’t want to stop eating once you start.

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