Chimichurri
Hand-chopped herb sauce with anchovy and shallot. Needs 40 minutes of resting for best flavor.
- fresh parsley leaves, hand-chopped1 cup
- fresh oregano, chopped2 tbsp
- garlic cloves, hand-minced4
- shallot, finely diced1
- anchovy fillet, mashed1
- red pepper flakes½ tsp
- red wine vinegar3 tbsp
- extra-virgin olive oil½ cup
- flaky salt1 tsp
- black pepper½ tsp
- 1
Combine the minced garlic, diced shallot, mashed anchovy, flaky salt, black pepper, red pepper flakes, and red wine vinegar in a bowl. Let rest 10 minutes to mellow the raw garlic and macerate the shallot.
- 2
Stir in the chopped parsley and fresh oregano.
- 3
Stream in the extra-virgin olive oil while stirring. Rest at room temperature for at least 30 minutes before serving.
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