appetizers/ sides/ vegetarian

Carrot Top Salsa

carrot top salsa

Next time your favorite farmers market person asks if you want them to cut the tops off the carrots you just bought, tell them no!  I have an easy, tasty recipe for you that will make you wish you’d known about along!

Of course you can always chop the carrot tops up and add them to soups and salads, but this recipe for Carrot Top Salsa is so versatile, you’ll want to have a jar sitting in your fridge all the time. Besides spooning it on top of some crusty bread, this topping, or ‘salsa’,  would be great as a marinade or drizzle, much like a chimichurri.

When you get back from the market with them, cut the tops off about an inch from the carrots.  You’ll want to do this right away so they don’t pull any moisture from the carrots. Ideally, you’ll use them the same day but you can store them for a day or so if need be. (Wrap them in a slightly moist paper towel and place in a ziplock baggie in the veggie draw of your fridge.)

Go ahead and cut off those tops, then mince the leaves and tender stems only.

carrot top salsa

carrot top salsa

Mince the garlic and jalapeños…

carrot top salsa

…as well as the oregano. (By the way, I love this planter of herbs I keep on my window sill. I found them over at Bits of Vintage.  And the awesome Herb Stripper was a sweet gift and it really is a great time saver!)

carrot top salsa

Zest and juice one lemon…

carrot top salsa

Combine everything in a bowl. You can adjust the oil at this point to make the salsa thinner or thicker.

carrot top salsa

Cover and leave on your counter overnight, letting the flavors blend. Refrigerate the salsa, bringing it back to room temperature before using. (The oil may solidify in the cold environment, but that’s normal.)

carrot top salsa

By the way, I found this recipe in one of my favorite recipe books, ‘The CSA Cookbook” by Linda Ly. (And she just came out with another one on camping I need to get my hands on: The New Camp Cookbook) For another recipe from The CSA Cookbook, check out the Marinated Feta recipe.

Carrot Top Salsa

Print Recipe
Serves: 2 cups


  • 2 cups minced carrot greens (leaves and tender stems only)
  • 3 Tbs minced garlic
  • 3 Tbs minced fresh oregano
  • 2 Tbs minced jalapeno pepper
  • 1 to 1 1/4 cups olive oil
  • 1/4 cup red wine vinegar
  • zest and juice of 1 lemon



Add all of the ingredients to a medium bowl and stir to combine. (Adjust oil at this step to make it thinner or thicker)


Cover and let stand at room temperature overnight to let the flavors combine


Place jar in refrigerator to store. Bring to room temperature before serving. (Oil may solidify, but that is normal and won't change the flavor.)


Carrot top salsa will turn to a muted shade of green and that's what you want it to do. Use organic, locally sourced produce whenever possible.

{There are a few affiliate links included in this post, for which I get paid a minute amount if purchased.  Thank you for helping to support the Farm to Table blog.}

Carrot Top Salsa

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