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Carrot Top Chimichurri

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Source: Chelsea - Victae


Serves
4
Prep
10 Minutes
Cook
0 Minutes

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.


Ingredients


 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


Directions


Simply stir to combine!  Store in covered bowl in refrigerator for 3-4 days.


 


Enjoy!


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