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chimichurri made from radish greens in a white bowl on a marble table

Radish Greens Chimichurri Recipe

Kristina Todini, RDN
Radish Greens Chimichurri using radish leaves instead of parsley in a traditional chimichurri recipe. Reduce food waste with this tasty sauce!
5 star (1 rating)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sauces, Dressings + Dips
Cuisine Argentinian-Inspired
Servings 8 servings
Calories 131 kcal

Ingredients
  

  • 1 cup radish greens washed and finely chopped
  • 3-4 cloves garlic finely chopped
  • 2 whole small red chilis deseeded and finely chopped (about 1 tablespoon)
  • ¾ teaspoon dried oregano
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper to taste
  • Optional: cumin, paprika, or lemon juice to taste

Instructions
 

  • Mix sauce ingredients: In a medium mixing bowl, combine the chopped radish greens, dried oregano, chopped garlic, chopped chilis, olive oil, and red wine vinegar. Slowly add the salt and pepper, stopping to taste test to ensure it’s not oversalted. Mix well to combine all ingredients.
  • Let the sauce sit to enhance flavor: Let the chimichurri rest for a minimum of 10 minutes before serving, but for best results make the radish greens chimichurri 30 minutes ahead of serving so the flavors have time to reach their full potential.
  • How to serve: Serve on top of roasted vegetables, plant-based burgers or sausages, mix into soups and stews, or as a dipping sauce for bread or raw veggies. Chimichurri can also be used as a marinade for vegetables.

Notes

  • Recipe notes: We highly recommend taking the time to finely chop all ingredients and mix together in oil rather than making the chimichurri in a food processor or blender. Traditional chimichurri is a looser consistency, with small bits of herb, garlic, and spices suspended in oil — not a thick herb sauce like you would get when blended. If you are using a blender, simply pulse the dry ingredients and then add to oil after to get the right consistency.
  • Tools needed: kitchen knife set, glass mixing bowls
    Prep Ahead and Storage: Make the chimichurri up to 3 days ahead of time and store in the refrigerator until ready to serve. Remove from the cold refrigerator at least 30 minutes before serving to bring to room temperature. You can freeze chimichurri for up to one month, possibly more.
  • Nutrition notes: Chimichurri nutrition information is estimated without optional ingredients.

Nutrition

Serving: 1servingCalories: 131kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 292mgPotassium: 11mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 25mgCalcium: 85mgIron: 1mg
Keyword radish greens chimichurri, radish top chimichurri
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