Easy Carrot Top Chimichurri
There's nothing more beautiful than a bountiful bunch of fresh carrots sitting on your counter. Yet, how often do you end up using the green part of the bunch? You're not the only one who has chucked them into the compost before, but we're happy to report that they're a delicious and versatile green in the kitchen. Carrot leaves taste a lot like parsley, which makes sense when you think about the fact that carrots and parsley are in the same plant family. We love carrot tops in this spicy and herbaceous Argentine sauce. There are few things that aren't improved by a dollop of chimichurri!
1 c carrot tops (supplement with fresh parsley, if you like)
1/2 c cilantro
2 Tbsp Fresh oregano (dried oregano will work too)
1 jalapeño, sliced in half (seeds removed if you don't want too much heat)
4 garlic cloves
1 tsp smoked paprika
1 teaspoon salt
1 tsp sugar
Pinch of black pepper
1/3 c vinegar (white wine or red wine both work well)
1/2 c Imperfect olive oil
In a food processor, combine carrot tops, cilantro, oregano, jalapeño, garlic, paprika, salt, sugar, pepper, and vinegar.
Puree until mixture is completely chopped up.
While food processor is running, slowly pour in olive oil until a loose paste forms.
Use as a topping for roasted vegetables or meat. Chimichurri also works well as a dipping sauce for bread!
This is a recipe that you'll want to make again, so we recommend experimenting with the ratio of herbs until you find a balance that you like. Some people like a more oregano-forward chimichurri, while some like it to have more cilantro or parsley. Try roasting the jalapeño before adding it to the sauce for an even smokier version. You can also add a squeeze of your leftover Imperfect lemons or limes to supplement the vinegar.