Chimichurri
A sauce of parsley, oregano, garlic and vinegar. A knife rather than a blender: texture matters more than smoothness.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dissolve the salt in the warm water: that spreads it evenly instead of leaving it on the bottom of the jar.
Rub the dried oregano between your palms and steep it in the vinegar for five minutes: it softens and releases its scent.
Chop the parsley and garlic fine with a knife. The garlic is chopped rather than crushed: crushed it gives a sharpness that never leaves.
Mix everything together, pour in the oil and stir. Let it stand two hours at room temperature.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Gveret Tered · CC BY-SA 3.0