Carrot Top Chimichurri
A guest post from our customer Audrey:
I have been receiving Space Girl Organics boxes for about a year now. One of the first veggies I received was their very special rainbow carrots, tops on. What to do with the carrots is easy; steam, sauté, whatever, don’t mess with them too much, they taste too good one their own to muck about with too much. My big question was always what to do with that giant pile of carrot tops you must cut off. Have I ever mentioned my complete hate of waste, I try to throw away as few things as possible?
Environmentalist pitch: Reduce, reuse, recycle! They smell good, look pretty, there had to be something. Well yesterday was steak day, I discovered this late in the day so I did my super-fast go to, Flank steak with chimichurri. The chimichurri I make is a pretty simple version, lots of parsley, red wine vinegar, crushed red pepper, fresh oregano, and olive oil (and never forget the salt and pepper). While I had the food processor I could not help but experiment with subbing my parsley for organic rainbow carrot tops. Carrots and Parsley are both part of the Apiaceae family of flowering plants, so this really isn’t a huge leap. Sorry that was the biologist in me sneaking out. So have no fear and stop throwing away your carrot tops, buzz them in your food processor instead.
1 bunch carrot tops- Roughly chopped (Clean them very well, they can hang on to quite a bit of dirt)
1 Tbsp. fresh oregano or 1 tsp dried
4 large garlic cloves- Roughly chopped
1-2 Tbsp. crushed red pepper
5 Tbsp. red wine vinegar
1 tsp salt
½ tsp (10 turns or so) cracked black pepper
¼-1/2 cup extra virgin olive oil
Add all ingredients minus the olive oil to the food processor. Pulse a few times to get it going. Turn the food processor on low and drizzle ¼ cup olive oil in through the opening until it smooths out but still has an almost gritty looking texture, but don’t worry it won’t taste gritty. If you want it smoother pulse it a little longer and add a few more tablespoons up to the other ¼ cup olive oil. Serve it all over a well charred well season flank steak cooked medium rare cut on the bias. Voila! Carrot top heaven! You won’t even miss the parsley, but the recipe works them same if that’s what you have on hand.