Chimichurri is this amazing flavor enhancer that goes well on pretty much everything. A Argentinian staple, this recipe deviates from the original by replacing the parsley with carrot tops. This is by far my favorite way to use delicate carrot fronds. Chimichurri puts a touch of sparkle into eggs, chicken, pork, salad dressing, steak, roasted vegetables, and black beans (among other things I’m certain). Add a dollop to tacos, an omelet, your salad, or hummus and prepare for a flavor explosion! Thanks to rosemarried.com for the idea!
Cilantro & Carrot Green Chimichurri
- 1 large handful of cilantro
- Carrot greens (from 4-5 carrots)
- 1 serrano chili, stem and seeds removed
- 2 cloves of garlic, peeled
- Salt & pepper, to taste
- The juice of 1 lime
- 1/4 cup olive oil
To assemble the chimichurri, pulse the garlic cloves and serrano chili together in a food processor or a Vitamix. Add the carrot greens, cilantro, salt, pepper, and lime juice and process while pouring the olive oil in a steady stream. Blend until the mixture is well combined. (I prefer my chimichurri to have a little bit of texture, so I’m careful not to over-blend.)
This also makes an excellent marinade! Enjoy!
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