Zero Waste Recipe: Celery Leaf or Carrot Top Chimichurri

Zero Waste Recipe: Carrot Top Chimichurri
By Market Chef Monique at Gastromonique Personal Chef Services

Ingredients:
1 Bunch Carrot Tops (Fruitful Hill Farm, Emadi Acres Farm)
2 garlic cloves (Fruitful Hill Farm)
1 Bunch Parsley or Celery Leaves (Bouldin Food Forest, Emadi Acres Farm)
1 sprig Oregano (Bouldin Food Forest or f-stop farm)
Pickled Peppers to Taste (optional)
2 tbs Pickled Pepper Juice (can sub red wine or apple cider vinegar)
2 tbs Olive Oil (Texas Hill Country Olive Oil)
Pinch of Salt

Directions:

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!

Celery Leaf Chimichurri

Ingredients:

2 cups celery leaves (Emadi Acres Farm)

½ cup olive oil (TX Hill Country Olive Co.)

1 lemon (juice and zest)

1 tsp red pepper flakes

Pinch of salt

Directions:

Chop up celery leaves and combine with other ingredients, mixing well.  Makes an absolutely delicious topping for soups like this vegan chickpea noodle soup!