Carrot-top Chimichurri (Credit: HMSA's Island Scene magazine)

1 cup packed carrot tops (leafy parts only)
1/4 cup packed fresh oregano leaves
1/4 cup packed fresh parsley
4 large garlic cloves, peeled and minced 
2 tsp. dried chile pepper flakes 
1 tsp. Hawaiian salt 
Freshly ground black pepper 
3 Tbsp. red wine vinegar 
1 cup extra-virgin olive oil 

In a food processor, pulse carrot tops, oregano, parsley, and garlic until finely chopped. Transfer to a bowl and season with chile flakes, salt, and pepper. Add vinegar and olive oil and stir to combine.
Let rest at least 30 minutes before serving.

Makes about 1 1/2 cups.

Per serving (2 tablespoons): Calories 130, carbohydrates 1 g,
total fat 14 g, saturated fat 2 g, sodium 170 mg