Sunny's Rosemary Chimichurri

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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