Carrot Top Chimichurri (Edit recipe)

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Never toss those precious carrot top greens with this flavorful chimichurri recipe! The greens are used in place of parsley in this traditional chimichurri, and it's wonderful over steak, veggies, eggs, and more.

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

Serves: 10

Ingredients

1 cup Carrot Top Greens, finely chopped
4 clove Garlic, minced
2 Tbsp Onion, or shallot, finely chopped
1 tsp Red Pepper Flakes
1 tsp dried Oregano
0.5 tsp Sea Salt
0.5 tsp Black Pepper
3 Tbsp Red Wine Vinegar
0.666 cup Extra Virgin Olive Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop up carrot top greens, garlic, and onion finely, and place in a bowl with red pepper flakes, oregano, sea salt, and black pepper.
Pour in red wine vinegar and olive oil.
Stir together and taste to adjust seasoning.
If you have the time, let this mixture sit for at least 2 hours. Enjoy on meat, veggies, eggs, or even as a marinade or salad dressing.

Notes

You'll get the best texture of chimichurri by chopping the ingredients by hand, and that's how it's traditionally prepared. However, you can process in a food processor if you are short on time. Make sure to stop before it turns into pastes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	138
Fat:	15 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	121 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.