Chimichurri is a smoky Argentinian sauce traditionally made with parsley, vinegar, and olive oil. Swap carrot greens for the parsley and you utilize more of your produce! This tangy sauce is fantastic on salads, roasted veggies, or cooked protein!
1 cup finely chopped carrot greens
2 teaspoons dried oregano
1/4 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 garlic clove, minced
1/2 teaspoon sea salt
Freshly ground black pepper - to taste
1/4 cup white wine vinegar
1/4 cup 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.