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​Carrot Top Salsa Verde

A new spin on the Italian classic, this salsa uses carrot tops. Great with fish or to drizzle on roasted root veggies.

Ingredients:

  • 5 anchovy fillets (optional)
  • 3 tablespoons capers, drained
  • 2 whole cloves garlic, peeled
  • Tops from 1 bunch carrots, washed well and chopped
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh oregano or other tender herbs, such as chives, fennel fronds, or marjoram
  • 2 teaspoons fresh thyme
  • 1⁄4 teaspoon red pepper flakes
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2⁄3 cup extra-virgin olive oil Freshly ground pepper
  1. Place the anchovies (optional), capers and garlic in a food processor. Pulse until finely chopped.
  2. Add the carrot tops, rosemary, oregano (or other herbs), thyme, red pepper flakes and lemon juice and process until finely chopped.
  3. With the processor running, gradually pour in the olive oil and puree until very smooth.
  4. Season to taste with pepper and more lemon juice.

 

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