Green Garlic Chimichurri

The essential elements are the herbs, oil, and vinegar. Green garlic is the garlic plant in the spring before the bulb forms. It’s tender and mild. One regular garlic clove also works. Use chili flakes if you don’t feel like charring jalapeños.

Makes 1 cup

INGREDIENTS

1 bunches parsley leaves

1 bunch cilantro, leaves and tender stems

2 stalks green garlic, green tops only (reserve the bottoms for your next saute)

2 jalapenos

½ cup extra virgin olive oil

2 tablespoons red wine vinegar

½ teaspoon salt

METHOD

Char the jalapeños over an open flame (or grill) until blackened. Transfer them to a bowl and cover them with a lid to steam. Once cool, remove the seeds and stems. Peel away the charred skins and discard. Don’t stress about getting every last bit. (Gloves are recommended, or at least, wash your hands thoroughly before rubbing your eyes.)

Blend. Put everything in a food processor (it’s best to chop the herbs into a few sections first, just so the stems don’t get stuck) and pulse until you get a coarse sauce. Coarser or finer is up to you. You can also chop all the ingredients by hand for a more irregular texture. Taste for salt and acidity, and adjust. If the mixture seems tight, you can add a little more oil to loosen it up.