Sunny's Rosemary Chimichurri

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. 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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