This is one of those recipes that will make you smell like garlic for a week, but will make anything you grill this summer WAY more delicious. We love it with chicken, steak, potatoes and grilled veggies like eggplant and mushrooms. It’s from our favorite Argentine chef, Francis Mallmann. My husband and I fell in love with his cookbook Seven Fires after honeymooning in Argentina.
- 1 Tb salt, dissolved in 1 cup warm filtered water
- cloves from 1 head of garlic, peeled
- 1 cup packed fresh flat-leaf parsley leaves, stems discarded
- 1 cup packed fresh oregano leaves, stems discarded
- optional – 2 tsp red pepper flakes
- 1/4 cup red-wine vinegar
- 1/2 cup olive oil
I like to make this in a food processor because it’s easier that way, but you have to be careful not to puree the ingredients (keep them finely chopped). You can also do the chopping by hand.
Using a large food processor with the blade attachment, add the garlic and pulse to roughly chop. Then add the fresh herbs and pulse to finely chop (not puree) everything. Remove to a mason jar. Then add salted water, red pepper flakes (if using), vinegar and olive oil to the jar and shake to combine.
This makes a big batch that you can enjoy for at least a week when refrigerated.