Carrot Top Chimichurri

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 336, total fat 36 G., saturated fats 5 G., proteins 1 G., carbohydrates 4 G., fiber 1 G., cholesterol 0 mg, sodium 169 mg, sugar 1 G.

Juicy young carrot tops look so delicious that it's a shame to throw them away, but despite being edible, they're difficult to make into anything truly worthwhile. Chimichurri sauce is a perfect example of how carrot tops can take center stage. This Argentinian sauce is traditionally made with parsley, but carrot tops make a great alternative. The sauce keeps well in the refrigerator for three days. Pour it over grilled chicken or steak and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cloves of garlic
1 small shallot, coarsely chopped
1 jalapeño pepper, seeded and coarsely chopped
1 cup extra-virgin olive oil
0.5 cups tightly packed carrot tops
0.5 cups tightly packed cilantro leaves
1/3 cup red wine vinegar
2 tablespoons tightly packed fresh oregano leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cilantro, jalapeno pepper, wine vinegar, oregano

Cooking the dish according to the recipe:

Combine the garlic, shallot, and jalapeño in a food processor and finely chop. Add the olive oil, carrot tops, cilantro, vinegar, and oregano and pulse until the herbs are coarsely chopped. Season with salt and pepper to taste. The sauce can be refrigerated in an airtight container for up to 3 days; serve at room temperature..

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