Carrot Top Chimichurri

Ingredients

• 1 cup (25g) carrot tops/greens
• 1/2 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
• 1/8 teaspoon each salt and pepper

Instructions

1. 1

   Clean: 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.

2. 2

   Chop: Finely chop the carrot greens and parsley.

3. 3

   Stir: 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.

4. 4

   Store: Keep your carrot top chimichurri in the fridge, covered, for up to 2 weeks.