CARROT TOP CHIMICHURRI

CARROT TOP CHIMICHURRI

CARROT TOP CHIMICHURRI

CARROT TOP CHIMICHURRI

CARROT TOP CHIMICHURRI

Course Appetizer

Ingredients
  

  • 1 bunch of carrot greens, washed and patted dry, about 4-5small carrot tops
  • 1 ½ cups fresh parsley and cilantro, washed and patted dry
  • ½ cup walnuts
  • 2-3 garlic cloves, peeled
  • 1 serrano or other fresh chili pepper, sliced
  • ½ cup oil
  • 2-3 Tbsp. lime juice
  • 1 tsp. salt, or to taste
  • Fresh ground black pepper, to taste

Instructions
 

  • Separate the tender leafy carrot fronds from the stem.Finely mince the tender carrot leaves and the parsley/cilantro mix.
  • To toast the walnuts, heat a skillet over medium-low heatand add the walnuts. Cook stirring occasionally for about8 minutes until fragrant. Be careful to not burn them.Allow them to cool and set aside.
  • Using a mortar and pestle, add the garlic, sliced chilipepper with or without the seeds (according to your tastefor heat) and add the carrot tops and parsley/cilantro mix.Pound the herbs together to bruise against the garlic andchili pepper. When the mixture looks appropriately shaggyand the juices from the garlic and pepper moisten themass, add the walnuts and crush to a desired consistency.Stir in the oil and lime juice. Add salt and pepper to taste.
  • Alternatively to a mortar and pestle, you can also usea blunt end of a rolling pin in a bowl, or use a foodprocesser and pulse to the desired consistency.
Keyword CARROT TOP CHIMICHURRI, Papreferred
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