Smokey Carrot Top Chimichurri

Bowls and serving platters made by Heath Ceramics.

Reduce your food waste footprint! There’s a lot you could do with veggies — from the root to the stalk. Typically, we would throw away the tops of a lot of veggies (carrots, celery, fennel, etc.), but they are great for garnishes, salads, pestos, or in this case: a smokey carrot top chimichurri. The paprika gives a distinctive color and smokey taste, and the acid in this sauce is excellent on top of fattier meats or seafood. So next time, challenge yourself by utilizing every edible part of your vegetables.

Ingredients:

• 1 cup finely chopped carrot tops (just the soft leaves)

• 2 teaspoons Italian seasoning

• 1/2 teaspoon cumin

• 1 teaspoon paprika

• ½ teaspoon crushed red pepper flakes

• 2 garlic cloves, finely chopped

• 1 teaspoon kosher salt

• 1/2 teaspoon pepper

• 1/4 cup white wine vinegar

• 1/4 cup extra virgin olive oil

Steps:

1. In a small bowl, combine the chopped carrot tops, Italian seasoning, cumin, paprika, red pepper flakes, garlic, salt and pepper.

2. Add in the EVOO and vinegar and stir to combine. Adjust the seasoning to your preference.

3. Drizzle on steak, chicken, pork, fish, shrimp, lobster, or your face.