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Carrot Green Chimichurri

Note from author: 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!

**You could roast your carrots and use this as a dipping sauce!

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

INSTRUCTIONS: In a small bowl, combine the carrot greens, oregano, cumin, paprika, red pepper flakes, garlic, salt, and pepper. Stir in the vinegar and olive oil. Taste and adjust seasonings.

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