Chimichurri

Ingredients

• 1 cup finely chopped flat-leaf parsley leaves and tender stems (about 1 large bunch)
• 3 garlic cloves, very finely minced
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup extra-virgin olive oil

Method

1. 1

   Step 1. Allow about 35 minutes: 15 minutes washing, drying and chopping, plus 20 minutes resting in the refrigerator. Use a knife, cutting board, bowl and spoon. Chop by hand for a loose herb sauce rather than a smooth purée.

2. 2

   Step 2. Wash and dry the parsley, then measure 1 cup after finely chopping it. Mix the parsley, garlic, vinegar, oregano, salt, black pepper and red pepper flakes in the bowl. Stir to distribute the garlic evenly.

3. 3

   Step 3. Stir in the oil until the chopped herbs are coated. Cover and refrigerate for 20 minutes to let the flavors mingle. Stir again before serving; this sauce naturally separates and does not need to emulsify.

4. 4

   Step 4. Divide among eight portions, roughly 2–3 tablespoons each. If preparing raw meat nearby, reserve clean sauce for the table before any meat juices or used utensils touch it; discard sauce that has contacted raw meat.

5. 5

   Step 5. Refrigerate at 40°F or below immediately after preparation and between uses. Use within 4 days or freeze promptly in small portions. Keep at 40°F or below; refrigerate within 2 hours of serving, or 1 hour above 90°F. The vinegar does not make this fresh garlic-and-herb oil sauce shelf-stable.