1cupcarrot greens, finely minced*gently pack the measuring cup
1 1/2tablespoonsgarlic, minced5 cloves, about
3/4teaspoonskosher salt*see note
1 1/2 teaspoonsoregano, dried
1/4cupred wine vinegar
1/2cupolive oil*see note
Instructions
Thoroughly wash, dry, and de-stem carrot greens. Small stems are fine, but remove the main ones.
Finely mince until you have enough to lightly pack into a 1 cup measuring cup.
Mince the garlic with 1/2 teaspoon of salt until very fine and well combined.
Combine the greens, minced garlic, oregano, vinegar, oil, and 1/4 teaspoon of salt into a bowl and stir until everything is moistened and combined.
Let it sit for 5 minutes, then taste. Add more salt if desired (I usually add up to an additional 1/4 teaspoon).
Refrigerate in a sealed container for up to 2 weeks.
Notes
*It usually takes greens from 2 bundles of carrots to make a batch. They chop down very finely!*Please taste before adding the full amount of salt. I recommend adding it in small amounts until it's at the level you like. *You can add the minimum 1/2 cup of oil, up to 1 full cup. 1 cup will give you an oil heavy mixture that is great for tuna, dressings, and marinades. If you plan to use it this way, I highly recommend adding the extra oil and letting it absorb flavor from the mix.