Chimichurri

Ingredients

• 1 large shallot (or 2 small), finely minced, about ¼ cup
• 1 clove garlic, finely minced or grated
• 1 packed cup flat-leaf parsley, leaves and tender stems, finely chopped
• 3 tbsp balsamic vinegar
• 1 tbsp honey, runny
• ½ cup extra-virgin olive oil
• ½ tsp flaky or kosher salt, plus more to taste
• ¼ tsp black pepper, freshly cracked

Method

1. Put the shallot and garlic in a bowl with the balsamic and the salt. Leave them for 10 minutes; the vinegar takes the raw edge off.
2. Stir in the honey until it dissolves.
3. Add the parsley, then the olive oil and pepper. Stir to combine. Don't blend it; it should stay loose and a little chunky.
4. Let it sit at room temperature for 20 to 30 minutes before serving. Taste, and add salt or a drop more honey if it needs it.

Serving and keeping

Spoon it over grilled steak, roast chicken, grilled vegetables or warm bread. It is best the day it is made. Because it contains fresh garlic in oil, keep leftovers in the fridge and use them within 4 days. Take it out 20 minutes before serving and stir.