There are several recipes on line for making chimichurri with fresh carrot tops.   I've been loving the wonderful organic carrots at the farmer's market right now and it seems such a shame to just throw away those bright, green tops, so full of goodness for us!   So I combined a few of the recipes to match what I found in my cupboard and refrigerator and came up with this lovely condiment that I use with my eggs in the morning, salad at lunch time and casserole in the evening.

• Very finely chop
  • at least 1 cup carrot tops, well washed.   Use more if you want.
  • Some parsley if you want.   I didn't bother.
  • 2 cloves of garlic
• Add in
  • ½ tsp. salt,
  • ½ tsp. red pepper flakes
  • ½ tsp. oregano
  • black pepper to taste
  • ⅓ cup of olive oil,
  • 2 tblsp. vinegar of your choice.   I used white wine vinegar.
  • 1 tblsp. lemon juice if you want .

Adjust the flavors to suit you.   You can get creative and add other things that you love.   Have fun with this and then let it set for a day and start using it on everything. To your health!

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