Hi firends! I am back with another carrot greens recipe. If you haven't seen the first recipe, you can read it here. We are currently in a series that I'm calling "How to get the most out of your produce 101." Most, if not all of us are feeling the strain that inflation has caused on our grocery bill. So, in an effort to help us get the most out of our produce the next series of blogposts will be focused on various tips, tricks and recipes that will allow you to get the most bank for your buck! One major tip before we dive in is to purchase your produce from the farmer's market or a local co-op if you have one close by.
If you live in NYC, GrowNYC has a number of markets all over the city. You can check them out on instagram to find one close to you (this isn't sponsored, I just liked their markets). The reason why I recommend co-ops or farmers markets is because their produce is usually cheaper than at the store and you usually get it straight from the ground since they tend to be from local farmers. For example, things like beets, carrots always come with the greens attached so you can use it for salads, juices, sauces etc. That being said, continue below for the chimichurri recipe.
Ingredients
1/2 cup finely chopped carrot greens
2 cloves of garlic
1 tbsp dried oregano
1/2 tbsp red pepper flakes
1/2 tbsp Paprika
Salt to taste
3 tbsp Olive Oil
2 tbsp White Vinegar
Directions
Add your finely chopped carrot greens to a container with minced garlic and all your seasonings.
Mix in olive oil and vinegar.
Enjoy with beef, steak, chicken wings, on sandwiches etc. The possibilities are endless!
Store in the fridge for up to a week.
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