Chimichurri

Ingredients

• 2 ozfresh parsley, flat-leaf, leaves picked
• 1/2 ozfresh oregano, leaves picked
• 4 clovegarlic
• 1shallot, very finely chopped
• 1/4 cupred wine vinegar
• 5/8 cupextra virgin olive oil
• 1 tspdried chili flakes
• 1 tspsea salt

Method

1. 1

   Chop the parsley and oregano leaves finely with a sharp knife, and chop the garlic as finely as you can manage. Keep going until the herbs are fine but still clearly leaves rather than paste.

2. 2

   Put the chopped shallot, the chili flakes and the salt in a bowl with the red wine vinegar and leave them for a few minutes to soften and take the edge off.

3. 3

   Stir the chopped herbs and garlic into the vinegar mixture, then pour in the olive oil and stir gently. It should be loose and spoonable, not a thick paste.

4. 4

   Leave the sauce at room temperature for at least half an hour before serving so the flavors come together. Stir it again just before it goes on the table.