Don’t toss those carrot tops! The green leaves of carrots can be used as a parsley replacement, so toss onto salads or soups, or make this chimichurri sauce-it’s garlicy and tangy and would be beautiful spooned over sautéed white fish or grilled chicken, or drizzled on tacos :)

What (your ingredients):

1 cup finely chopped carrot top greens
1 garlic clove, minced
2 teaspoons dried oregano
1 teaspoon paprika
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
¼ cup champagne white wine vinegar

How (your directions):

Simply stir to combine! Store in covered bowl in refrigerator for 3-4 days.

Enjoy!

Why (the science):  All greens are a great source of chlorophyll, vitamins, and antioxidants-and not just salad greens! Remember, you get nutritious benefits from parsley, cilantro, mint, and carrot greens as well. Here's your Carrot Top Chimichurri - Nutrition Label

Recipe inspired by www.loveandlemons.com

P.S. Thank you, Brewers Organics for providing the organic carrots with their beautiful green tops for this dish!