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.
