"Don't toss those beautiful carrot tops! Make chimichurri sauce with them instead - drizzle it on salads, sandwiches, meat or fish. Vegan, gluten free...."
INGREDIENTS
•
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)