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.
Ingredients 6
1⁄2 cup carrot fronds, finely chopped
1⁄2 cup fresh coriander, finely chopped
1⁄2 cup olive oil
2 tbsp apple cider vinegar
3 garlic cloves, minced
1 1⁄2 tsp dried oregano
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Method 3
Combine all ingredients in a bowl and stir.
Optional – garnish with dried or fresh chilli.
Enjoy.
Sebi Nutrition's tips
Fresh coriander can be substituted with parsley.
Will keep in the fridge for up to 5 days.
