makes
300g
prep
10 minutes
difficulty
Easy
makes
300g
serves
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 150-200 g carrot tops, washed and roughly chopped
- 3-4 garlic cloves, peeled and roughly chopped
- 1 tsp chilli powder/flakes
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- ¾ cup olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper, to taste
- a small handful of any herbs (optional)
Instructions
- In a food processor, blitz carrot tops, garlic, chilli and oregano until finely chopped.
- Spoon into a medium bowl and add red wine vinegar, lemon juice and olive oil. Season with salt and pepper and mix well.
- Pour into a 300g jar and let it rest for 30 minutes before storing in the fridge for several days, ensuring you bring it to room temperature before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
