Radish Greens Chimichurri

INGREDIENTS

• 1 cup radish greens finely chopped

• 3-4 cloves garlic finely chopped

• 2 whole small red chilis (~1 tablespoon) deseeded and finely chopped

• ¾ teaspoon dried oregano

• ½ cup olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon sea salt

• ½ teaspoon black pepper to taste

• Optional: cumin, paprika, or lemon juice to taste

INSTRUCTIONS

• In a medium mixing bowl, combine the chopped radish greens, dried oregano, chopped garlic, chopped chilis, olive oil, and red wine vinegar.

• Slowly add the salt and pepper, stopping to taste.

• Mix well to combine all ingredients.

• Let the chimichurri rest for a minimum of 10 minutes before serving.

• For best results make the radish greens chimichurri 30 minutes ahead of serving to meld flavors.

SERVING SUGGESTIONS

• Serve on top of roasted vegetables, burgers, or sausages.

• Mix into soups and stews.

• Use as dipping sauce for bread or raw veggies.

• Use as a marinade for vegetables or meats.