Carrot Greens Chimichurri
Prep Time
10 mins
Rating
4.98 out of 5 stars
(47)
Ingredients
- 1 cup finely chopped carrot greens
- 2 teaspoons dried oregano
- 1/4 teaspoon cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
How would you rate this recipe?
Preparation
Chef’s notes
Chimichurri is a smoky Argentinian sauce made with parsley, vinegar, and olive oil. In this recipe, I swap carrot greens for the parsley. The tangy sauce is fantastic on salads, roasted veggies, toasted bread, or any cooked protein.
If this chimichurri is too oily or vinegary for you, dilute it with 1/4-1/2 cup of lukewarm water. Mix well, and spoon it over whatever you’re eating, rather than serving it as a dip.
Stored in an airtight container in the refrigerator, the sauce will keep for up to 4 days. It will thicken in the fridge, so allow it to come to room temperature before serving!