Carrot Top Chimichurri
Source: Chelsea - Victae Serves
4
4
Prep
10 Minutes
10 Minutes
Cook
0 Minutes
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!