Ingredients

• 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

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Instructions

1. 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.
2. 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.