Best Chuck Eye With Carrot Top Salsa Verde Recipes

WASTE NOT: CARROT TOP SALSA VERDE

Waste Not: Carrot Top Salsa Verde image

Carrot Top Salsa Verde makes a great accompaniment to fish, seafood, vegetables and grilled meat. It's the perfect way to use up those carrot tops for total no-waste cooking!

Provided by By: Carol | From A Chef's Kitchen

Categories Sauces Dressings and Marinades

Time 15m

Number Of Ingredients 9

Ingredients

1 bunch green carrot tops (including stems)
1 cup chopped fresh parsley
4 cloves garlic (chopped)
1/2 large lemon (juiced)
1/4 cup extra-virgin olive oil (or as needed)
3 tablespoons white wine vinegar
1 heaping teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes
Salt (to taste)

Steps:

Combine all ingredients in a food processor and process until smooth.
Add additional olive oil as needed to achieve a smooth, saucy texture or leave slightly coarse for a more traditional style.

Nutrition Facts : ServingSize 1, Calories 547 kcal, Carbohydrate 14 g, Protein 4 g, Fat 55 g, SaturatedFat 8 g, Sodium 95 mg, Fiber 4 g, Sugar 2 g, Cholesterol 1 mg, UnsaturatedFat 46 g

SALSA VERDE FOR STEAK

Salsa Verde for Steak image

Provided by Rachael Ray : Food Network

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 13

Ingredients

1 cup loosely packed fresh flat parsley (a fat handful)
1/2 cup fresh mint
About 1/2 cup EVOO
1/4 cup fresh oregano or thyme leaves
3 to 4 tablespoons drained capers in brine
2 tablespoons wine vinegar
About 2 teaspoons Worcestershire sauce
About 1 teaspoon of hot sauce or chile paste
2 cloves garlic
2 scallions or shallot, trimmed and coarsely chopped
1 small fresh red or green chile pepper (red finger, jalapeno, serrano, etc.)
Juice of 1/2 lemon
Salt and pepper OR A couple of anchovy fillets to replace the salt