Carrot-Top Chimichurri

Sent in by CSA member Shannon F., who says, "This condiment is great on top of roasted vegetables, burgers, meats, white beans, or dipping bread."


1 cup carrot tops, finely chopped
1/2 cup cilantro, finely chopped
3-4 whole garlic cloves, finely chopped
1 teaspoon crushed red pepper
3/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt, to taste
½ teaspoon black pepper, to taste
Optional: cumin, paprika, or lemon juice to taste


Combine all ingredients and mix until well-incorporated. Let sit at least 30 minutes before using.