Carrot Top Chimichuri

This chimichuri is a staple in our house from June-December when we frequently have carrot tops available. It’s fantastic on burittos, quesadillas, roasted or grilled veggies or basically anything that has South/Central American or European flavors.

Traditionally chimichuri is made with parsley and you can defintiely use that here. Every year I forget to plant parsley and we rarely have it available but we ALWAYS have carrot tops which make a perfect substitute for flat leaf parsley in almost any recipe.

Ingredients

• 2 cups carrot tops cleaned and with the stems removed
• 2 large garlic cloves
• 2 tsp lemon zest or preserved lemon
• 2 Tbs fresh oregano (if you have it)
• 1/2 c extra-virgin olive oil
• 1/4 c red wine vinegar
• pinch of red pepper flakes (optional)
• salt to taste

Directions

1. Finely chop the carrot tops in a food processor.
2. Corsely cut or press the garlic in a press then add to the food processor
3. Optionally add the lemon zest to the food processor
4. Put the contents into a bowl then mix in the red wine vinegar, olive oil, red pepper flakes and salt.
5. Store in a jar in the refrigerator for up to 2 months.