Ingredients 1 cup flat leaf parsley
1/4 cup fresh oregano leaves (can be substituted for 1 tbsp dried)
1/4 cup fresh corriander leaves
1/2 tsp red chilli flakes
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 tsp salt
1/2 tsp freshly ground back pepper
Pick your fresh herbs off their stems and chop finely. I use my mezza luna for this, to shave off a lot of time. You can use a food processor, but due to the way it bruises the leaves, you'll get a slightly different flavour at the end.
Peel and very finely chop your garlic too.
Put your herbs and garlic in a container with a tight-fitting lid, along with the vinegar, oil, chilli, salt and pepper. I like to use a glass jar so I can see what's going on in there and it doesn't absorb the flavours into itself, like plastic can do.
Shake vigorously to combine ingredients. Now you need to leave it to rest to allow the flavours to mingle and infuse with the oil. If you don't have a lot of time, leave it out on the bench to speed up the process. If you've managed to make it the night before, rest in the fridge.
Serve over just about anything that could benefit from a light zesty sauce; recommendations include steak, grilled chicken, roasted root vegetables, and crunchy salads. Or anything else you can think of.