Sunny's Rosemary Chimichurri

Total Time:
10 min
Prep:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 cups loosely packed fresh parsley
  • 4 cloves garlic, smashed
  • One 6-inch stalk fresh rosemary, leaves stripped, stem discarded
  • 1 scallion, cut in thirds
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Zest of 1 lemon plus 2 teaspoons fresh lemon juice
  • 1/2 teaspoon red chile flakes
  • Kosher salt and freshly ground black pepper
Directions
  • On a cutting board, pile the parsley, garlic, rosemary and scallions. Chop, tossing the mixture a few times, until everything is fine and combined. Scrape the board and add the chopped mixture to a medium bowl.

  • Stir in the olive oil, vinegar, lemon zest and juice and chile flakes. Season with salt and pepper; a little salt goes a long way here. Serve over steak or beef meatballs.


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    This recipe is featured in:

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