Chimichurri

Ingredients

• 1 large, ripe tomato
• 4 spring onions (scallions)
• 4 garlic cloves, unpeeled
• 6 cups roughly chopped flat-leaf (Italian) parsley
• 2 cups chopped coriander (cilantro) leaves and stalks
• ½ tsp dried Greek oregano (see Notes)
• ½ tsp sea salt
• 60 ml (2 fl oz/¼ cup) olive oil
• 60 ml (2 fl oz/¼ cup) white wine vinegar
• chargrilled potato wedges, to serve (see Notes)

Instructions

Preheat the barbecue grill to high.

Place the tomato, spring onions and garlic on the grill. Use metal tongs to turn the vegies until the skins are charred – almost blackened – all over. Remove from the heat and allow to cool.

When cool enough to handle, peel the vegies and garlic and discard the charred skins. Don’t be too fussy about removing all the skins – they’ll add a smoky flavour to the chimichurri.

Place all the vegies and the garlic in a food processor and blitz until finely chopped. Add the herbs, oregano and salt and pulse to combine.

With the motor running, add the oil, then the vinegar, to make a smooth sauce.

Serve with chargrilled potato wedges as a dip, or spoon over chargrilled eggplant (aubergine).

Notes

• The chimichurri will keep in an airtight container in the fridge for 2–3 days.

• For this recipe I prefer to use Greek oregano, sold in bunches with the leaves and stems still intact. It is sweeter and somehow less medicinal tasting than the pre-packaged stuff.

• To chargrill potato wedges, first parboil them until nearly tender, then drain well and allow to cool completely on a tray. Chargrill them on a hot barbecue grill for a few minutes on each side before serving.

Recipes and images from Fired Up Vegetarian by Ross Dobson, published by Murdoch Books rrp $34.99.