Chimichurri is this amazing flavor enhancer that goes well on pretty much everything. An 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!n
