1small red chilideseeded and finely chopped (use more or less, to taste)
7tablespoonsextra-virgin olive oil
3tablespoonsred wine vinegar
⅛teaspooneach salt and pepper
Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
Finely chop the carrot greens and parsley.
Add to a small bowl with the remaining ingredients and stir well.TIP: For the best flavor, allow the chimichurri to sit for 30 mins before using.
Keep your carrot top chimichurri in the fridge, covered, for up to 2 weeks.
Since you’re using fresh herbs in the sauce, they may need some time to break down and develop their flavors. This chimichurri tastes best when it’s had some time to rest.
You can use a food processor to mix up the sauce, but only to pulse the dry ingredients. Chimichurri is meant to have small roughly chopped minced pieces.