Salsa Verde and Carrot Taco Recipe

Salsa Verde and Carrot Taco Recipe


1 large bunch cilantro

3 large cloves garlic

1 jalapeno, seeds removed

1/2 cup olive oil

Juice of 1 lime

Salt to taste





For the salsa verde:

Combine the cilantro, garblic, jalapeno, olive oil, and lime juice in a blender. Purée until it’s as smooth as you like it and adjust the seasoning as needed. It should be the consistency of loose pesto. If it needs more acid, add a little more lime, or if it’s too punchy, another slug of olive oil. You can’t mess this up.

For the carrot taco:

Preheat the oven to 425, season with salt and pepper and coat with olive oil. Roast them for about 20 minutes. Heat up a tortilla, smear with your favorite yogurt, and add the carrots. Drizzle the salsa verde and enjoy!