Carrot Top Chimichurri Food
CARROT TOP CHIMICHURRI
Ah, carrot tops. They're large and leafy and edible, so it's sort of tragic to throw them away. But it's also daunting to find something to make with them that's actually delicious. Enter this carrot top chimichurri. The condiment, which hails from Argentina and Uruguay, is traditionally made with parsley. But carrot tops work in this twist because they're leafy and grassy like parsley. The sauce keeps for three days in the refrigerator, and trust us, you'll be drizzling it over chicken and steak galore.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pulse the garlic, shallot and jalapeno in a food processor until finely chopped. Add the olive oil, carrot tops, cilantro, vinegar and oregano and pulse until the herbs are roughly chopped. Season with salt and pepper. The sauce will keep in the refrigerator in an airtight container for up to 3 days; serve at room temperature.
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- In a medium mixing bowl, combine the chopped carrot tops, dried oregano, chopped garlic, crushed red pepper, olive oil, and red wine vinegar.
- Slowly add the salt and pepper, stopping to taste test to ensure it’s not oversalted. Mix well to combine all ingredients.
- Let the chimichurri rest for a minimum of 10 minutes before serving, but for best results make the carrot top chimichurri 30 minutes ahead of serving so the flavors have time to reach their full potential.
- Serve on top of roasted vegetables, plant-based burgers or sausages, mix into soups and stews, or as a dipping sauce for bread or raw veggies. Chimichurri can also be used as a marinade for vegetables.
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