Carrot Top Chimichurri
Servings: 8 servings
Calories: 133.5kcal
Ingredients
- 6 whole garlic cloves
- 1 cup carrot tops, rinsed and patted dry coarsely chopped, including stems
- 1 cup fresh parsley, rinsed and patted dry coarsely chopped, including stems
- 1 tablespoon diced red onion
- 2 teaspoons dried oregano
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- ½ teaspoon crushed red pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon pink salt adjust to taste
Instructions
- In a food processor bowl with an S-blade, place the garlic cloves. Pulse several times until the garlic cloves are chopped.
- Place the coarsely chopped carrot tops and parsley in the food processor bowl. Pulse several times until chopped.
- Transfer the mixture in the food processor bowl to a small bowl and add the diced red onion, dried oregano, extra virgin olive oil, red wine vinegar, lemon juice, crushed red pepper, ground black pepper, and salt.
- Let the carrot top chimichurri rest for at least 20 to 30 minutes before serving for the flavors to blend.
Notes
- If the chimichurri is too thick, thin it with more olive oil or water until you reach your desired consistency.
- Make this carrot top chimichurri a day before serving to let the flavors blend.
- Remove from the cold refrigerator at least 30 minutes before serving to bring to room temperature, and stir before serving.
- Store in the refrigerator for up to 1 week.
- Freeze chimichurri for up to one month.
