RECIPE: Chimichurri verde [v]

Chimichurri is a table sauce originating from the countryside of Argentina and Uruguay, traditionally used on barbecued meats but it is great on pretty much anything. My wife has been known to eat it on toast. There are numerous variations and I’m certainly not claiming this is authentic but it’s really good. I’ve been making the same recipe for about 15 years which says a lot.

Makes about a jam jar full
Red wine vinegar 2 tablespoons
Oregano 2 teaspoons dried (ideally Mexican)
Sea salt flakes 1 teaspoon (or 1/2 teaspoon of other salt)
Dried chilli flakes 1 teaspoon (or less if you don’t want it hot)
Black pepper 1/4 teaspoon, freshly ground
Garlic 4-5 cloves crushed or finely chopped
Olive oil 125ml
Flat leaf parsley about a fist-sized bunch, chopped

Add the ingredients to a jug or jar in the order listed above. Ideally, leave it to sit for half an hour or so before use.

You can also do it in a blender if you’re feeling lazy but I think the consistency is better if it’s hand chopped.