Rosemary Chimichurri

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 228, total fat 24 G., saturated fats 3 G., proteins 1 G., carbohydrates 3 G., fiber 1 G., cholesterol 0 mg, sodium 149 mg, sugar 1 G.

Traditional chimichurri sauce is made solely with parsley, but it really shines with beef if you add a little fresh rosemary. Sunny Anderson chopped all the parsley for her recipe by hand, but if you're in a hurry, you can puree it in a food processor—just be careful not to turn the parsley into a puree.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups fresh parsley
4 cloves garlic, crushed
1 sprig (15 cm) fresh rosemary, leaves removed, stem discarded
1 green onion, cut into 3 pieces
2/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
Zest of 1 lemon + 2 tsp freshly squeezed lemon juice
0.5 tsp red chili flakes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: parsley, apple cider vinegar, red pepper flakes, lemon zest, rosemary, garlic

Cooking the dish according to the recipe:

Place the parsley, garlic, rosemary, and green onions on a cutting board. Chop with a knife, stirring the mixture several times until smooth. Transfer the chopped herbs to a medium bowl.
Add olive oil, vinegar, lemon zest and juice, and chili flakes. Season with salt and pepper. Serve with steak or beef meatballs.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Main courses / Side dishes / Sauces / Dips / Sunny Anderson