carrot green chimichurri
Author: Jeanine Donofrio
Serves: about 1 cup
1 cup finely chopped carrot greens (preferably organic)
2 teaspoons dried oregano
¼ teaspoon cumin
1 teaspoon ground sweet paprika
½ teaspoon crushed red pepper flakes
1 garlic clove, minced
1 teaspoon salt
a few grinds of pepper
¼ cup white wine vinegar
¼ cup olive oil (a good fruity one)
Wash and dry your carrot greens well.
Roast carrots in a 450 degree oven for 10-15 minutes (or until tender but not mushy).
Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. (tip: taste it with a carrot or a piece of bread rather than by the spoonful)
Serve with roasted carrots (or other veggies), toasted bread, or over grilled fish or meat.