Carrot Chimichurri

Chimichurri is usually made with parsley as the main green ingredient, but when we got carrots with their tops in our share this week, I thought I would try a variation using them.

(Vegan)

Cut green tops off carrots, and put carrots in a plastic bag or crisper drawer in the refrigerator.(You want to do this anyway, as the attached tops will make the carrots limp before too long.) Wash the greens, and pick the leaves off the stems as much as possible. Chop the leaves finely on a cutting board. I got close to 2 cups of green leaves from a bunch of carrots, so that's what these proportions are based on.

Mix the carrot greens in a bowl with

• ½  teaspoon salt
• ½  teaspoon pepper
• 1 Tablespoon dark soy sauce
• 1 teaspoon chopped fresh garlic
• 1-2 Tablespoons Pimentón de la Vera (Spanish smoked paprika)
• 1 teaspoon sumac
• ½ -1 teaspoon crushed red pepper flakes, or a diced hot chili pepper
• 1-2 teaspoons dried oregano, rubbed to make fine
• ¼-½ cup Extra Virgin Olive Oil
• ¼-½ cup cider vinegar

The amount of hot pepper depends on your taste. I would suggest starting with the smaller amounts of olive oil and vinegar, and increase until you get the consistency of a dipping sauce. The greens will wilt in the marinade, as is to be expected.