Lockdown Recipe of the Day: Chimichurri

From Argentina and Uruguay – no, not Brazil – comes this perky, vivacious salsa packed with parsley and garlic, but also containing oregano, chilli, red wine vinegar and not a little olive oil. It goes well with picanha, rump, fillet, pork, even a nice rare tuna steak.

1 cup parsley, very finely chopped

4 fat cloves garlic, finely minced

3 Tbs fresh oregano leaves, picked from their stems and finely chopped (or use 2 tsp dried oregano)

2 Tbs red wine vinegar

Half a cup extra virgin olive oil

Coarse salt, a generous amount, to taste

Pepper to taste

Combine all ingredients in a bowl or jug and stir. Do not blend. DM/TGIFood