Viki's Carrot Greens Chimichurri

Viki brought her adaptation of a carrot-top chimichurri to our outdoor distance gathering, and I fell in love with it! The tang and garlic are amazing on bread, or as a salad dressing (see Viki's salad, below). I made a pesto with carrot tops a couple of months ago and it was meh... After that, I just ended up throwing carrot tops in soup (it was great in split pea soup). But next time I get farmer's market carrots, I'm definitely making this!


1 C finely chopped carrot greens
2 tsp dried oregano
1 tsp cumin
1/2 tsp sweet paprika (that is, regular, not smoked)
1/4 tsp red pepper flakes
2 garlic cloves, minced
1/2 tsp sea salt
Freshly ground black pepper
2 T rice vinegar
2 T red wine vinegar
1/4 C extra-virgin olive oil


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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