RECIPE: Chimichurri verde [v] | Herd Gastronomy

Ingredients

• Red wine vinegar 2 tablespoons
• Oregano 2 teaspoons dried (ideally Mexican)
• Sea salt flakes 1 teaspoon (or 1/2 teaspoon of other salt)
• Dried chilli flakes 1 teaspoon (or less if you don’t want it hot)
• Black pepper 1/4 teaspoon, freshly ground
• Garlic 4-5 cloves crushed or finely chopped
• Olive oil 125ml
• Flat leaf parsley about a fist-sized bunch, chopped