Chimichurri

Ingredients

3 garlic cloves, peeled

1½ teaspoons kosher salt

1 cup parsley leaves and stems

½ cup fresh oregano leaves

½ teaspoon red-pepper flakes

½ teaspoon black pepper

3 tablespoons red-wine vinegar

½ cup extra-virgin olive oil

Method

On a cutting board, smash and coarsely chop the garlic with ½ teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.

Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about ¾ cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)