Target: 6 × 4 inches · landscape

Chimichurri

32 min · 1 cup

Ingredients

□ 1 cup packed fresh flat-leaf parsley leaves and tender stems, finely chopped

□ 2 tbsp fresh oregano leaves, finely chopped

□ 3 garlic cloves, finely minced

□ 3 tbsp red wine vinegar

□ 1/2 cup extra-virgin olive oil

□ 1/4 tsp crushed red pepper flakes

□ 3/4 tsp kosher salt

1. Wash and dry parsley and oregano very well. Finely chop with a knife, stopping while the herbs still look textured.

2. Rest minced garlic, vinegar, chile flakes, and salt for 10 minutes. Stir in olive oil without emulsifying.

3. Fold in chopped herbs. Rest 10 minutes, stir, and serve once the garlic tastes mellow.

Cook’s note: Add the herbs after the garlic's vinegar rest to keep their color fresh.