Carrot Top Chimichurri

1 cup (25g) carrot tops/greens

½ cup parsley (finely chopped)

2 teaspoon dried oregano (or fresh)

2 cloves garlic (minced)

1 small red chili (deseeded and finely chopped (use more or less, to taste))

7 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

⅛ teaspoon each salt and pepper

Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
Finely chop the carrot greens and parsley.
Add to a small bowl with the remaining ingredients and stir well.TIP: For the best flavor, allow the chimichurri to sit for 30 mins before using.
Keep your carrot top chimichurri in the fridge, covered, for up to 2 weeks.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

CuisineArgentinian

Occasions🍗Barbecue📆Everyday🍖Grilling

Season🔁Year-round

DifficultyVery Easy ⏰ 10m