Yields4 Servings

1 bunch fresh carrots with greens finely chopped

1 cup handful of fresh parsley or cilantro leaves

2 tsp dried oregano

1.50 tsp ground sweet paprika

1 tsp salt

½ tsp ground cumin

1 garlic glove, minced

2 oz Smokin’ Mango Mild Child

¼ cup or less red wine vinegar

¼ cup olive oil

½ tsp fresh ground pepper

This recipe pairs excellent with roasted vegetables like carrots and parsnips or potatoes as well as a party dip for pretzel sticks, veggies or pita bread chips. Drizzle it on salads, sandwiches, meat or fish. In the picture above I placed a Sirloin Steak atop the chimichurri with steamed carrots as a side dish.

Combine all ingredients in a blender and pulse on high until all ingredients are finely chopped and form a thick sauce.