Carrot Top Chimichurri Recipe

Name: Carrot Top Chimichurri Recipe
Prep time: 10 min
Total time: 20 min
Ingredients: 1 cup carrot tops (finely chopped); 3-4 whole garlic cloves (finely chopped); 1 teaspoon crushed red pepper; ¾ teaspoon dried oregano; ½ cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon sea salt (to taste); ½ teaspoon black pepper (to taste); Optional: cumin, paprika, or lemon juice to taste

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Prep Time: 10 minutes

Total: 20 minutes

Servings: 8

Cost: $4.61 /serving

Author : Kristina Todini, RDN

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Ingredients

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1 cup carrot tops (finely chopped)3-4 whole garlic cloves (finely chopped)1 teaspoon crushed red pepper¾ teaspoon dried oregano½ cup olive oil2 tablespoons red wine vinegar1 teaspoon sea salt (to taste)½ teaspoon black pepper (to taste)Optional: cumin, paprika, or lemon juice to taste

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Instructions

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Step 1

Combine ingredients: In a medium mixing bowl, combine the chopped carrot tops, dried oregano, chopped garlic, crushed red pepper, olive oil, and red wine vinegar.

Step 2

Season with salt and pepper: Slowly add the salt and pepper, stopping to taste test to ensure it’s not oversalted. Mix well to combine all ingredients.

Step 3

Let sauce rest: Let the chimichurri rest for a minimum of 10 minutes before serving, but for best results make the carrot top chimichurri 30 minutes ahead of serving so the flavors have time to reach their full potential.

Step 4

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.