Carrot Top Chimichurri (Zero-Waste)
Easy way to reduce food waste and enjoy amazing flavor
Equipment
Ingredients
- 2 cups carrot top greens rinsed
- ½ cup olive oil
- 1 clove garlic
- 1 tablespoon oregano, fresh or 1 tsp dried
- 1 tablespoon red onion, minced
- 3 tablespoons red wine vinegar or white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Begin by preparing the carrot top greens. After removing the greens from the stems, place in a large bowl and cover with cold water. Allow the greens to soak for about 10 minutes. This allows any debris that might be caught in the leaves to fall to the bottom of the bowl. Lift the greens out and rinse thoroughly.
- In a food processor, add the carrot top greens and pulse a few times to chop the leaves fine.
- Add red onion, garlic, fresh oregano, red pepper flakes, and salt to the bowl of the food processor and pulse several times to chop fine.
- Add oil and vinegar to the bowl of the food processor and pulse 2-3 times to combine.
- Serve and Enjoy!
Notes
*Don't have a food processor - Using a sharp knife, finely chop the carrot top greens, onion, and oregano. Mix in the remaining ingredients and serve.
** Storage:
Store in an airtight container in the refrigerator for up to 2 weeks. The oil may solidify when stored in the refrigerator, so let it come to room temperature before serving.
Nutrition
Serving: 8gCalories: 135kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 147mgPotassium: 15mgFiber: 0.3gSugar: 0.1gVitamin A: 29IUVitamin C: 12mgCalcium: 63mgIron: 2mg
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