Rosemary Chimichurri Sauce & Giveaway

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

Ingredients:

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

Directions:

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.