Carrot Greens Chimichurri

This chimichurri sauce is so simple to make! First, wash your greens well, and chop them as finely as you can. Then, mix them with spices, olive oil, and white wine vinegar. That’s it! I love to serve this sauce with roasted carrots as a starter or side dish, but it’s also fantastic with grilled veggies, crusty 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!

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

Directions:

1. 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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Recipe Source: Love & Lemons, suggested by customer Heidi!