Sunny's Rosemary Chimichurri
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
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.
