Make the chimichurri: stir 30 g Flat-leaf parsley, 4 cloves Garlic, 1 tbsp Dried oregano, 1 tsp Chilli flakes and 2 pinches Coarse sea salt together in a bowl. Pour in 4 tbsp Red wine vinegar and 2 tbsp Water, then whisk in 120 ml Olive oil until it emulsifies into a loose, glossy sauce. It should taste sharp, garlicky and a little raw. Leave it at room temperature for at least 30 min so the garlic and oregano soften into the oil.

⚠ Do not blend it and do not use a garlic press: crushed garlic turns the sauce bitter and milky. Chopped by hand is the whole point.

• Flat-leaf parsley
• Garlic
• Dried oregano
• Chilli flakes
• Coarse sea salt
• Red wine vinegar
• Water
• Olive oil