Adapted from Love and Lemons
This vibrant Carrot Top Chimichurri recipe is a fantastic way to use every part of your fresh carrots, minimizing waste and maximizing flavor. The carrot greens add a unique twist to the traditional chimichurri, making it an excellent accompaniment to grilled meats or roasted vegetables. The addition of spices like Flowering Hyssop Oregano and Wild Mountain Cumin elevates the flavor, while a hint of Cobanero Chili Flakes gives it a subtle kick. It's a quick and easy recipe that's perfect for adding a fresh, herby touch to your meals.
Ingredients:
- 1 cup finely chopped carrot greens
- 2 teaspoons Flowering Hyssop Oregano
- 1/4 teaspoon Wild Mountain Cumin
- 1 teaspoon Nobel Sweet Paprika
- 1/2 teaspoon Cobanero Chili Flakes
- 1 garlic clove, minced (or two if you like more garlic)
- 1/2 teaspoon sea salt (Kosher salt works too)
- Freshly ground Robusta Peppercorns
- 1/4 cup white wine vinegar (red wine vinegar can be used as well)
- 1/4 cup extra virgin olive oil (or avocado oil)