Chimichurri (Argentine — Herb, Vinegar, Garlic — Resting Time)

Ingredients

• 120 g fresh flat-leaf parsley, roughly chopped
• 40 g fresh oregano, roughly chopped
• 15 g fresh cilantro, roughly chopped (optional)
• 6 garlic cloves, minced
• 1 red onion, finely minced
• 2 fresh red chiles (or 1 Aleppo pepper, crushed)
• 120 ml extra-virgin olive oil
• 60 ml red wine vinegar (or sherry vinegar)
• 15 ml fresh lemon juice
• 5 g sea salt
• 2 g Tellicherry black pepper
• Optional: 2 g crushed coriander seed, 1 g crushed cumin seed

Method

1. 1
   Combine chopped parsley, oregano, and cilantro in a large bowl.
2. 2
   Add minced garlic, red onion, and fresh chiles (or Aleppo pepper); toss together.
3. 3
   In a separate bowl, whisk together extra-virgin olive oil, red wine vinegar, and lemon juice until combined.
4. 4
   Pour oil-vinegar mixture over the herb mixture and fold gently to combine.
5. 5
   Season with sea salt, black pepper, and optional spices; stir well.
6. 6
   Cover and rest at room temperature for 2 hours to allow flavours to meld and marry.
7. 7
   Stir gently before service; taste and adjust vinegar, salt, or oil as needed.
8. 8
   Serve at room temperature with grilled meats, empanadas, or as a condiment.