Carrot Top Chimichurri
- Level: Easy
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 336
- Total Fat
- 36
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 169
- Total: 10 min
- Active: 10 min
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
- 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.