Zero-waste green salsa doesn’t get much easier than this.
70g olive oil
10g carrot tops (without the stem)
5g apple cider vinegar (or 10g lemon juice)
0.3g black pepper
1. To make the carrot top salsa, cut off the carrot tops and give them a good rinse under cold running water. Pick the carrot leaves off their stems and put the stems aside for now. Try to form a little ball from the carrot leaves, as it will make chopping easier. Cut up the chives into small bits as blenders tend to struggle with whole chives.
2. Now add your chopped carrot tops and chives to the blender, add apple cider vinegar, olive oil, salt and pepper, and blend it briefly for a few seconds. You can store the carrot top salsa in the fridge for up to three days.
You can prepare this salsa without a blender as well. Chop the chives and carrot tops finely with knife and mix them in a bowl with the rest of the ingredients.
If you are hand chopping the herbs, make sure you use a chef’s knife or vegetable dicing knife (santoku) and that your knife is sharp. Blunt knife will ‘juice’ the herbs and you will loose the precious flavours.
If you are blending the salsa, don’t skip chopping up the chives. Most blenders don’t put up well with long strings of chives.
This flavour bomb usually disappears from the table in seconds, so no leftovers.
If you somehow ended up with leftovers, just keep it in the fridge and eat it within three days. It's good on everything.
It does well in the freezer too.
Carrot tops hold more carroty flavour than the carrot itself. I love using carrot tops to intensify the flavours of the carrot or to add a touch of a carrot flavour where the carrot isn’t suitable to use.
This recipe is from my book Surplus: The food waste guide for chefs and is also a part of my online course Zero-waste cooking at home, where you can find more recipes and tips on zero-waste friendly cooking.
Download the recipe below