Zero Waste Recipe: Celery Leaf or Carrot Top Chimichurri

Zero Waste Recipe: Carrot Top Chimichurri
By Market Chef Monique at Gastromonique Personal Chef Services

1 Bunch Carrot Tops (Fruitful Hill Farm, Emadi Acres Farm)
2 garlic cloves (Fruitful Hill Farm)
1 Bunch Parsley or Celery Leaves (Bouldin Food Forest, Emadi Acres Farm)
1 sprig Oregano (Bouldin Food Forest or f-stop farm)
Pickled Peppers to Taste (optional)
2 tbs Pickled Pepper Juice (can sub red wine or apple cider vinegar)
2 tbs Olive Oil (Texas Hill Country Olive Oil)
Pinch of Salt


Remove stems from Carrot Tops, Parsley, and Oregano.

Place Carrot Tops, garlic, peppers, and vinegar in a food processor and pulse to combine.

Add Herbs. While processing, slowly drizzle in olive oil.

Season with Salt and enjoy!

Celery Leaf Chimichurri


2 cups celery leaves (Emadi Acres Farm)

½ cup olive oil (TX Hill Country Olive Co.)

1 lemon (juice and zest)

1 tsp red pepper flakes

Pinch of salt


Chop up celery leaves and combine with other ingredients, mixing well.  Makes an absolutely delicious topping for soups like this vegan chickpea noodle soup!

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