Name: Argentinian-Style Sesame Chimichurri
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: Argentinian
Ingredients: a large bunch flat-leaf parsley, finely chopped; 2 tablespoons oregano, fresh or dried; 3 tablespoons roasted sesame seeds; 4 cloves garlic, finely minced; 4 tablespoons red wine vinegar; 150 ml cold-pressed sesame oil; 1 teaspoon chilli flakes; to taste salt and black pepper

Before you cook

Chop the herbs by hand rather than blending them. A blender bruises the leaves and turns the sauce a dull, muddy green instead of a bright one.

Let it rest for at least an hour before serving. The vinegar and oil need that time to properly infuse through the chopped herbs.

Method

Chop the parsley finely by hand, gathering and chopping in batches.
Chop the oregano finely if using fresh, or measure the dried.
Combine the parsley, oregano, garlic and chilli flakes in a bowl.
Stir in the roasted sesame seeds, distributing them evenly.
Add the vinegar first and stir it through the herb mixture.
Pour in the sesame oil gradually, stirring as you add it.
Season with salt and pepper, tasting for a balanced sharpness.
Cover and rest at room temperature for at least an hour.
Stir again before serving, since the oil will separate slightly.
Spoon generously over grilled vegetables or steamed daliya to serve.

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