Carrot Top Chimichurri

When it comes to our home kitchens, carrots are a versatile ingredient, including the oft discarded – but perfectly edible – carrot tops. Featured in this recipe for Chimichurri, an Argentine meat marinade and condiment, carrot tops taste like parsley, making them a flavorful substitute in any dish.

Carrot Top Chimichurri  

INGREDIENTS

• 1 C. Carrot tops, fresh, firmly packed, thick stems removed
• 3-4 Garlic cloves
• 2 T Oregano leaves, fresh
• 1/3 C. Extra virgin olive oil
• 2 T Wine vinegar, red or white
• 1/2 tsp. Sea salt
• 1/8 tsp. Black pepper, freshly ground
• 1/4 tsp. Red pepper flakes

INSTRUCTIONS

• Blend carrot tops, oregano and garlic in a food processor (if cooking without a food processer, finely chop and mix ingredients). Place mixture in a small bowl.
• Stir in olive oil, vinegar, salt, pepper, and red pepper flakes. Taste and adjust seasoning as desired.
• Serve immediately or refrigerate. If chilled, return to room temperature before serving. Store refrigerated up to a week or two.
• Enjoy as a topping for grilled meats, roasted veggies, eggs, or salad.