Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times.

4 Tbsp fresh rosemary leaves

large palmful fresh cilantro, leaves and stems

3 cloves garlic

1/2 tsp crushed red pepper flakes

juice of 1/2 lime (or lemon), and the zest if you like

1/4 tsp salt

fresh ground black pepper to taste

1/4 cup olive oil

Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients.

Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration.

I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many people also put in half a minced shallot. Like pesto, there are many variations.

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