Carrot top chimichurri

Serves

2 People

Cooking Time

15 minutes

Season

Summer

Spring

Dietary

Dairy Free

Gluten Free

Vegan

Vegetarian

Don’t waste the tops of your bunched carrots! Here’s a zero waste recipe using carrot tops as a replacement for parsley in a Chimichurri. This tangy south American sauce is great spooned over barbecued meat, fish and roasted veggies.

Ingredients

25g Carrot tops removed from tough stem
1 red chilli
1 clove garlic
1 tsp dried oregano
2 tbsp red wine vinegar
Olive oil
Sea salt

Method

Step 1.

Finely chop the carrot tops as fine as you can. Finely chop the chilli and add both to a small bowl.

Step 2.

Grate in or crush the garlic and add along with the dried oregano, red wine vinegar, a good glug of olive and a good pinch of sea salt. Mix well and set aside.