SUNNY'S ROSEMARY CHIMICHURRI

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Sunny's Rosemary Chimichurri image

Provided by Sunny Anderson

Categories     condiment

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

*** Explore more Sunny's Rosemary Chimichurri Recipes »

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