Carrot Top Chimichurri

Name: Carrot Top Chimichurri
Cook time: 10 min
Total time: 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

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Cook Time: 10 minutes

Total: 10 minutes

Servings: 1

Cost: $31.33 /serving

Author : Food Network Kitchen

carrot recipes gluten free vegan

Ingredients

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3 cloves garlic1 small shallot, roughly chopped1 jalapeno, stemmed, seeded and roughly chopped1 cup extra-virgin olive oil1/2 cup packed carrot-top leaves1/2 cup packed fresh cilantro leaves1/3 cup red wine vinegar2 tablespoons packed fresh oregano leavesKosher salt and freshly ground black pepper

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Instructions

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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.