Carrot Greens Zhoug
A twist on a typical Zhoug sauce, but carrot greens are used instead of cilantro. Carrot Greens Zhoug has some heat, but cardamom, cumin, and coriander add a punch of flavor to balance it out. It is sweet and spicy with an added depth of flavor.
I will take zhoug over pesto any day. The warming spices combined with the heat of the peppers creates the most wonderful spread that never gets old. It’s become a staple in our house, especially ever since I created this Carrot Top Zhoug recipe. It was developed out of a need to utilize the whole plant and not waste any part of the precious carrots we were receiving from our weekly CSA boxes.
Carrot Greens Zhoug is a riff on the classic Zhoug, but instead of using cilantro, we use carrot greens! It’s great if you too are at a loss as to what to do with your carrot tops and feel guilty tossing them in the trash! The flavor is very similar to the traditional stuff because the same spices are used, but it takes on its own personality. Carrot greens are a little coarser than cilantro and the flavor is not as sweet. If you want to keep things classic, I have a recipe for plain old’ Zhoug HERE, but if you are looking for a way to use up some carrot greens, you’ve come to the right place.
CAN YOU EAT CARROT GREENS
Carrot Greens are edible raw, however, they are bitter and coarse which makes them unappealing to eat on their own. With the help of a food processor or blender, breaking down the cell wall and combining the chopped up leaves with spices and oil makes the greens much more palatable. It is a complete game-changer and a great use for the carrot tops!
ARE CARROT GREENS GOOD FOR YOU
Carrot greens are very nutrient dense. They are high in vitamins A and C, calcium, and iron. They also are high in fiber.
WHAT TO DO WITH CARROT GREENS
The only use I’ve seen for carrot greens is pesto, however, pesto can be tricky for people with dietary restrictions or food allergies. Nuts are a top allergen and so is dairy. That’s basically a double whammy. Take nuts and cheese out of pesto, and you’re taking away all the flavor and texture, which doesn’t sound very appealing when using something as bitter as carrot greens.
If you are looking for an alternative use for carrot greens besides pesto, Zhoug is another option. This Carrot Greens Zhoug is jam-packed with flavor, which helps conceal the bitterness of the greens. Not only is it surprisingly delicious, it is healthy, and naturally gluten-free, dairy-free, and nut-free. If you’re looking for a use for carrot greens and looking for something compatible with your dietary restrictions, try making zhoug instead of pesto. There is nothing quite like it.
HOW TO MAKE ZHOUG
There are lots of ways to make zhoug. You can chop all the ingredients using a food processor, blender, immersion blender, or a knife and cutting board. It’s sort of a choose your own adventure when it comes to the appliance you decide to use, and either one will end in the same result. Whatever appliance you choose to use, just make sure the carrot greens, garlic, and peppers are broken down and form a paste
Once the consistency is right, the key to getting a good zhoug is to mix the oil in by hand with a spoon. DO NOT slowly pour your oil in while it is blending. So many recipes tell you to do that and it is wrong! Blending the oil into the greens will change the texture and leave you with a zhoug that doesn’t have that oily, runny consistency that is perfect for dipping crusty bread into. Just transfer the paste into a bowl and pour the oil over it and stir with a spoon.
Instead of tossing your carrot greens into the trash or compost, I hope I’ve given you inspiration for what to do with them instead. This Carrot Greens Zhoug is such an easy condiment to prepare and is chock full of flavor. If you give this recipe a try, I hope it becomes a staple in your household!