Carrot Top Chimichurri

Ingredients:

• 3 cloves of garlic
• 1 small shallot, coarsely chopped
• 1 jalapeño pepper, seeded and coarsely chopped
• 1 cup extra-virgin olive oil
• 0.5 cups tightly packed carrot tops
• 0.5 cups tightly packed cilantro leaves
• 1/3 cup red wine vinegar
• 2 tablespoons tightly packed fresh oregano leaves

Preparation:

1. Combine the garlic, shallot, and jalapeño in a food processor and finely chop. Add the olive oil, carrot tops, cilantro, vinegar, and oregano and pulse until the herbs are coarsely chopped. Season with salt and pepper to taste. The sauce can be refrigerated in an airtight container for up to 3 days; serve at room temperature..