Ingredients:
2 cups minced carrot greens (leaves and tender stems only)
3 tablespoons minced garlic
3 tablespoons minced fresh oregano
2 tablespoons minced jalapeño pepper
1 to 1 ¼ cups olive oil
1/4 cup red wine vinegar
Zest and juice of 1 lemon

Instructions: 

Add all of the ingredients to a medium bowl and stir to combine. (Use more or less oil as desired, to make a chunkier or a thinner sauce.) Cover and let stand at room temperature overnight while the flavors intermingle. Carrot top salsa only gets better with age, so you’ll know it’s good when the carrot tops have turned a deep, muted shade of army green.

Decant the salsa into a jar and refrigerate. The oil may congeal in the cold temperature, but this will not affect the flavor. Bring the salsa to room temperature before serving.

This recipe was provided by The CSA Cookbook by Linda Ly.