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Ingredients
  • 1 cup (25g) carrot tops/greens
  • ½ cup parsley finely chopped
  • 2 teaspoon dried oregano or fresh
  • 2 cloves garlic minced
  • 1 small red chili deseeded and finely chopped (use more or less, to taste)
  • 7 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • ⅛ teaspoon each salt and pepper
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