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Carrot Top Chimichurri

Print Recipe
Makes ½ cup 

Ingredients
  

  • 1 cup (28 grams) finely chopped carrot tops (fronds/greens)
  • ¼ cup (12 grams) finely chopped fresh parsley
  • 3 tablespoons (42 grams) olive oil
  • 1 to 2 tablespoons (15 to 30 grams) red wine vinegar
  • 1 tablespoon (2 grams) chopped fresh chives
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper

Instructions

  • In a small bowl, stir together all ingredients until well combined. Refrigerate in an airtight container for up to 1 week.
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