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!