Carrot top chimichurri

Don't discard those carrot tops, there's a chimichurri calling.

Carrot top chimichurri Credit: Farah Celjo

• makes

  300

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 150-200 g carrot tops, washed and roughly chopped
• 3-4 garlic cloves, peeled and roughly chopped
• 1 tsp chilli powder/flakes
• 1 tsp dried oregano
• 2 tbsp red wine vinegar
• ¾ cup olive oil
• ½ lemon, juice only
• salt and freshly ground black pepper, to taste
• a small handful of any herbs (optional)

Instructions

1. In a food processor, blitz carrot tops, garlic, chilli and oregano until finely chopped.
2. Spoon into a medium bowl and add red wine vinegar, lemon juice and olive oil. Season with salt and pepper and mix well.
3. Pour into a 300g jar and let it rest for 30 minutes before storing in the fridge for several days, ensuring you bring it to room temperature before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.