There’s a funny story that I will never live down so I might as well throw it out to the digital world so you all will know too. Growing up we occasionally had a soup I thought was called, “Musco Soup”. It was pretty good. Usually it had rice, some sort of meat or beans, a few chopped veggies and a watery base with herbs. Tasty. It was years later, (like 30) that I realized it was actually called, “Must Go” as in everything left in the fridge needs to feed a family of four. If you could have seen the look on my face when I made the realization.
We have always been a family to save and try as much as possible to reduce waste. It was this philosophy that made me look into what to do with the greens of carrots I picked up at the farmer’s market. I came across a recipe from LoveandLemons blog for carrot greens chimichurri. It looked interesting and I had been introduced to this sauce by my in-laws and like it.
Come to find out, it was a great way to use those carrot tops indeed! I adjusted the recipe to my liking and I never have to throw out those greens. In fact, we just needed to thin our carrots from our garden so I was able to use not only our organic carrot tops but also the little carrots that were growing too.
This sauce is extremely easy to make but also can be used several different ways. I used it to cover the fresh picked carrots that I cooked in a foil packet on the grill.
I have also used it as a sauce for tofu cooked on the stove in a cast iron skillet but also grilled. It is a great way to add tons of flavor to the tofu. The chimichurri has a fresh vinegar flavor that is soaked up by the tofu and also compliments the bite of the garlic and spices.
Another great way I used it today was on some leftover (oh yeah!) rice. I added just a bit to lightly cover and added some fresh tomatoes. It would be the perfect side dish to bring along to a grill out. You could add any number of fresh veggies to the dish and the chimichurri would really help them shine.
Going along with the no waste, leftover theme, I just remembered another funny story. Several years ago when my oldest son was only 3 years old, I asked him what dinners he would like me to make because I was making my meal plan for the month. He really was thinking about my question when he proudly announced, “leftovers”. I love that kid. He fits right in!
If you make this sauce, let me know how you decide to use it. I’m sure it will be delicious!