Recipe courtesy of Sunny Anderson
Sunny's Rosemary Chimichurri
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
Ingredients
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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