carrot green chimichuri sauce... with tomatoes

The original plan for this sauce was different. I was going to grill some swordfish and make some sort of carrot puree... and then use this sauce. But, then I got hungry and went back to my old friend the sliced tomato. Not any old sliced tomato of course, but my beautiful garden fresh sliced tomatoes. The stars of this show were yellow tie dye and black truffle.

In the last 36 hours, the carrots have exploded. The only way to describe their status is "out of control Diana Ross wig made of carrots". I wasn't sure if trimming the tops back would be a good or bad thing but I can afford for it to be bad.

This sauce comes together very fast - especially when you forget to mince the garlic so it gets left out. I didn't expect to like this as much as I did. Without the garlic, it almost has a warm flavor to it. It's not too spicy or kicky or anything. Just a great flavor. I made several changes to the original recipe (from Love and Lemons) ... including bringing back my old friend champagne vinegar. 

Do yourself a favor and make yourself this sauce. 

Here's how it goes.
(Step 1) Add all the ingredients together

(Step 2) Pour the sauce over whatever your heart desires.

Note... If you don't use all the sauce, you can store it at room temperature in an air-tight container. Probably would be good for a few days... and honestly might even get better.

Shopping List
1 cup finely chopped carrot greens
2 teaspoons dried tarragon
¼ teaspoon cumin
1 teaspoon ground sweet paprika
½ teaspoon crushed red pepper flakes
1 teaspoon salt
a few grinds of pepper
2 T champagne vinegar
¼ cup olive oil

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