Veggie Top Chimichurri
Yields: About 4 cups
  • 1 bunch cilantro, roughly chopped
  • 1 bunch beet greens (about 4 beets), roughly chopped
  • 1 bunch carrot tops (about 8 carrots), roughly chopped
  • 1 shallot, quartered
  • 1 Fresno chile, seeded and roughly chopped
  • 6 garlic cloves
  • 2 teaspoons dried oregano
  • 1¼ cups red wine vinegar
  • Juice of 2 large limes 1½ teaspoons kosher salt
  • 1 cup extra-virgin olive oil
  1. In the work bowl of a food processor, combine cilantro, beet greens, carrot tops, shallot, chile, garlic, and oregano. Pulse until mixture is finely chopped, scraping sides of bowl as needed. (Work in batches, if needed).
  2. Transfer veggie mixture to a large bowl. Using a fork, stir in vinegar, lime juice, and salt. Slowly stir in oil. Cover and let stand for 2 hours. Refrigerate in an airtight container for up to 1 week.
Recipe by Taste of the South at