Carrot Top Chimichurri

Ah, carrot tops. They're large and leafy and edible, so it's sort of tragic to throw them away. But it's also daunting to find something to make with them that's actually delicious. Enter this carrot top chimichurri. The condiment, which hails from Argentina and Uruguay, is traditionally made with parsley. But carrot tops work in this twist because they're leafy and grassy like parsley. The sauce keeps for three days in the refrigerator, and trust us, you’ll be drizzling it over chicken and steak galore. By Heath Goldman for Food Network Kitchen
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 cup
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Ingredients

3 cloves garlic

1 small shallot, roughly chopped

1 jalapeno, stemmed, seeded and roughly chopped

1 cup extra-virgin olive oil

1/2 cup packed carrot-top leaves

1/2 cup packed fresh cilantro leaves

1/3 cup red wine vinegar

2 tablespoons packed fresh oregano leaves

Kosher salt and freshly ground black pepper

Directions

  1. Pulse the garlic, shallot and jalapeno in a food processor until finely chopped. Add the olive oil, carrot tops, cilantro, vinegar and oregano and pulse until the herbs are roughly chopped. Season with salt and pepper. The sauce will keep in the refrigerator in an airtight container for up to 3 days; serve at room temperature.
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