Carrot Top Chimichurri Recipe

Carrot Top Chimichurri

A garden twist on the Argentinian classic

Carrot tops; one of the most under-appreciated greens in the garden. Let’s change that! This recipe showcases their herbal, earthy, subtly carrot-ish flavor. Try using this sauce as a top on grilled meat hot off the barbecue or a platter of roasted vegetables.

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Ingredients

⅓ cup olive oil

2 tablespoons lime juice

2 tablespoons red wine vinegar

1 cup fresh carrot tops

1 cup fresh cilantro

1 cup fresh parsley

½ cup white onion | roughly chopped

¼ cup oregano

¼ cup mint

3 cloves garlic

1 jalapeno | seeds removed, chopped

1 teaspoon kosher salt

1 teaspoon fresh lime zest

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Instructions

These instructions use a food processor, but if you would rather do it by hand, that is no problem. Just mince everything really well and then slowly pour in the liquids as you whisk the carrot top mixture vigorously.

Step 1

In a vessel that you can pour easily from, combine the oil, lime juice, and vinegar.

Step 2

Add the carrot tops, cilantro, parsley, onion, oregano, mint, garlic, jalapeno, salt, and lime zest into a food processor and pulse until everything is well-minced.

Step 3

Place the well-minced herb mixture into a large bowl. While stirring slowly stream in oil mixture until combined; season with salt and pepper. Chill until ready to serve. Enjoy.