| 11 | 20 | 233 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 908 gm | Carrots (organic) |
| 1 cup | Parsley, fresh (or organic carrot greens, finely chopped, for Chimichurri) |
| 2 tsp | Oregano, dried (for Chimichurri) |
| 1/4 tsp | Cumin (for Chimichurri) |
| 1 tsp | Paprika, sweet (for Chimichurri) |
| 1/2 tsp | Red pepper flakes (for Chimichurri) |
| 1 clove(s) | Garlic (minced, for Chimichurri) |
| 1 tsp | Sea salt, fine (for Chimichurri) |
| 1 tsp | Black pepper (for Chimichurri) |
| 1/4 cup | White wine vinegar (for Chimichurri) |
| 1/4 cup | Extra virgin olive oil (for Chimichurri) |
If this is too oily or vinegar-heavy for you, dilute it with ¼-1/2 cup of lukewarm water.
Mix well and spoon it onto whatever you're serving it with, rather than dipping into it.
| Vegetables | 3.6 |
