Don’t toss those carrot tops! The green leaves of carrots can be used as a parsley replacement, so toss onto salads or soups, or make this chimichurri sauce-it’s garlicy and tangy and would be beautiful spooned over sautéed white fish or grilled chicken, or drizzled on tacos.
1 cup finely chopped carrot top greens
1 garlic clove, minced
2 teaspoons dried oregano
1 teaspoon paprika
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
¼ cup champagne white wine vinegar
Simply stir to combine! Store in covered bowl in refrigerator for 3-4 days.