Parsley And Oregano Chimichurri

Chimichurri is four minutes of chopping and thirty minutes of waiting, and the waiting is what turns a bowl of herbs and oil into a sauce.

The order matters more than the quantities: vinegar and salt onto the aromatics first, oil only once they have softened.

Chimichurri is chopped, not blended. A food processor turns it dark green and pasty, and the whole character of the sauce is in the separate flecks of herb suspended in oil.

Thirty minutes standing is not optional; straight from the bowl it tastes like oil with parsley in it.