Carrot Frond Chimichurri

This twist on chimichurri transforms often-overlooked carrot fronds into a flavourful and nutrient-packed sauce. Rich in beta carotene and vitamin C, carrot greens pair well with the acidity of apple cider vinegar, which supports digestion (especially of protein). This makes chimichurri a good companion for grilled meats and seafood; however, it can also be added to salads or used as a drizzle over roasted potatoes for extra flavour.