Chimichurri

This Argentinian condiment/sauce, packed with fresh parsley and oregano and zingy with red wine vinegar, is the perfect accompaniment to grilled meats, chicken and fish. We wrote about it — and a shalloty, oregano-less condiment it inspired — in April 2021. Taste the oregano before you begin; the herb varies widely in assertiveness. If it’s super-strong, you might want to use a little less, and make up the difference in parsley.

You might be tempted to use a food processor or blender to make this; I think it's much nicer hand-chopped, which bruises the herbs less and results in a better texture.

Makes about 7/8 cup.

Ingredients

3 tablespoons finely chopped fresh oregano

1/4 cup finely chopped Italian parsley

4 medium garlic cloves, minced