This recipe comes from my mom and dad. They love intense flavors and this chimichurri sauce heartily embraces those of rosemary and garlic—both known for their powerful medicinal properties.
I envy those in frost-free climate zones where rosemary thrives and grows like a weed. Earlier this year we were in Las Vegas for an extended stay and realized I didn't need to get my rosemary in the store, I could snag a sprig of it outside in the parking lot (naughty, I know). I just love edible landscaping!
Chimichurri is a pesto-like, garlicky green sauce from Argentina that's fantastic served over grilled beef. Mom suggests taking it further and using it as you would pesto—drizzling it over pasta, pizza, potatoes, toast, anything! I love it as a dipping sauce—drizzle on a plate with olive oil and balsamic vinegar.
Rosemary Chimichurri Sauce
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | Raw
Makes: About 1 cup
Prep Time: 5 minutes
2 cups loosely packed fresh PARSLEY, stems removed
1 cup loosely packed fresh ROSEMARY, stripped off stems
5 cloves GARLIC, minced (mom said to use 1/3 cup! Go for it if you—and your partner—love garlic)
2 tablespoons LEMON JUICE
1/2 cup OLIVE OIL
SEA SALT to taste
In food processor, pulse parsley, rosemary and garlic to fine chop. With motor running, drizzle in lemon juice and olive oil. Salt to taste. Add water to thin, if desired.