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

1/2 teaspoon Aleppo pepper or 1/4 teaspoon chile flakes

1/4 cup red wine vinegar

3/8 teaspoon salt

1/2 cup extra-virgin olive oil

Instructions

1. In a small bowl, combine the oregano, parsley, garlic, Aleppo pepper or chile flakes, vinegar and salt. Stir to dissolve the salt.

2. Stir in the olive oil. Taste and adjust seasoning. Let sit for about 30 minutes before serving, if you can, so the flavors meld. Keeps about 4 days tightly covered in the refrigerator.