Saturday, June 16, 2012

Carrot Green Chimichurri

Carrot Tops and Radish Greens

Today at the Dane County Farmer's Market while picking out my CSA veggies from JenEhr Farm, I selected some beautiful radishes and crazy twisted carrots.  Both came with beautiful greens that begged to be made into something.  Radish greens--easy add to salads.  Carrot tops not as easy.  I have to get creative with them because I don't care for the taste of them raw so I don't normally add them to salads.  They make great broth but it's way too hot for broth today.  I'm thinking pesto could be good, but don't know what I might use pesto on in the next couple days so I decide to go with Chimichurri.  I also made some carrot top tea by steeping some of the greens in hot water and then I put the tea in the fridge for some healthy iced tea later.  I did add some citron green tea from Rishi Tea to perk up the flavor a bit.  Here's the recipe for the Chimichurri:

Carrot Green Chimichurri

½ cup firmly packed carrot greens, trimmed of thick stems (reserve stems for use in broth)
½ cup firmly packed flat leaf parsley, trimmed of thick stems (reserve stems for use in broth)
4 cloves garlic
2 Tbsp fresh oregano (or 2 tsp dried oregano)
½ cup olive oil
2 Tbsp white wine vinegar (can substitute red)
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp red pepper flakes

Finely chop garlic by hand or in a food processor.  Add greens and oregano and chop finely in processor, or chop finely by hand and add to garlic in a bowl.

Stir in remaining ingredients adjust seasoning to taste.

Serve immediately as a sauce with grilled meats or veggies or with bread.  Can be refrigerated for up to 3 days.  If chilled, bring to room temperature before serving. 

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