Stone-Ground Chimichurri

My grandmother never owned a blender. She said if you can't smell it while you grind it in your wooden mortar and pestle, you're doing it wrong. This is her recipe, exactly.

Ingredients

• 1 cup fresh flat-leaf parsley, packed
• 4 cloves garlic
• 2 tablespoons fresh oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil

Instructions

1. Place the garlic and salt in your mortar and grind into a smooth paste.
2. Add the parsley and oregano in small batches, grinding and pressing until broken down.
3. Add the red pepper flakes and black pepper, grind to combine.
4. Transfer to a bowl and stir in the red wine vinegar and olive oil.
5. Let rest for at least 30 minutes before serving. The flavors deepen with time.

Serve with: grilled steak, roasted vegetables, crusty bread, or drizzled over eggs.