Carrot Top Chimichurri
Chimichurri is a classic Argentinian sauce that can be used to spice up just about any meal... drizzle it over grilled meats, smear it on toast, top your tacos with it or serve it as an accompaniment to steamed vegetables. Here's a twist on this classic recipe using carrot tops in addition to parsley, oregano and cilantro.
1 bunch fresh carrot tops (about 1 1/2 cups)
1 bunch fresh parsley, finely-chopped (about 1 cup)
1 bunch fresh oregano, finely-chopped (about 1/4 cup)
1 bunch fresh cilantro, finely chopped (about 1/4 cup)
4 cloves garlic, peeled and finely-minced
1/4 teaspoon fresh red chili, finely-chopped (May substitute dried chili flakes)
1/4 teaspoon of ground cumin
1 cup extra-virgin olive oil
1/2 cup red wine vinegar, or more to taste
Sea salt and freshly-ground black pepper, to taste
Top the carrots and set aside the carrot roots for another use.
Soak the carrot tops in water to remove any dirt or debris. Repeat and rinse if needed.
Dry, then finely chop the carrot leaves and stalks, and combine with all the other ingredients in a blender or food processor.
Pulse until a thick sauce forms
Add more seasoning if desired
The chimichurri will keep in the fridge for a week or two or can be frozen.