Market Recipe: Carrot Top Chimichurri
By Market Chef Monique at Gastromonique Personal Chef Services
1 Bunch Carrot Tops
2 cloves garlic
1 Bunch Parsley
1 sprig Oregano
Pickled Peppers to Taste (optional)
2 tbs Pickled Pepper Juice (can sub red wine or apple cider vinegar)
2 tbs Olive Oil
Pinch of Salt
Remove stems from Carrot Tops, Parsley, and Oregano.
Place Carrot Tops, garlic, peppers, and vinegar in a food processor and pulse to combine.
Add Herbs. While processing, slowly drizzle in olive oil.
Season with Salt and enjoy!