Hand-Chopped Parsley Chimichurri

Method

1. This makes about 1¼ cups, ten 2-tablespoon servings. Stir the garlic, vinegar, pepper flakes and salt together in a bowl and let it stand 10 minutes while you chop.
2. Pick the parsley and oregano leaves off the stems and dry them completely on a towel. Chop by hand with a sharp chef's knife, rocking and regathering, until the pieces are the size of rice grains, about 5 minutes.
3. Fold the herbs into the vinegar mixture, then stir in the oil. It should look loose and spoonable, with the herbs floating in oil.
4. Cover and chill 30 minutes, then taste. Add a pinch of salt or a splash more vinegar if it needs it.
5. Spoon over grilled steak, roast chicken, charred vegetables or boiled potatoes. For an Italian-style salsa verde, swap the oregano and pepper flakes for 2 tbsp chopped capers, 3 minced anchovy fillets and a little lemon zest.
6. Store in a jar with a thin film of oil on top in the refrigerator for up to 1 week. Let it sit out 15 minutes before serving so the oil loosens.

Food safety. Fresh garlic in oil: keep refrigerated at all times, use within 1 week, and never store at room temperature.