This Argentinian condiment is a recent discovery for me. I love how quick and simple it is to make and that you can serve it with meat, fish or vegetable.
- 1 fat clove of garlic
- 1 fresh red chilli, deseeded (or 2 teaspoons dried red chili flakes)
- 2 bunches of fresh flat-leaf parsley
- 1 tablespoon fresh oregano leaves (optional)
- ½ cup extra-virgin olive oil
All you do is process all the ingredients together until smooth. Alternatively, finely chop the garlic, herbs and chilli and then top with the olive oil. Let stand for at least 20 minutes – at room temperature – before serving.