In a small bowl, combine 2 tbsp dried oregano, 1 tsp smoked paprika, and 1 tsp chilli flakes. Stir in 1.5 tbsp boiling water, stir to combine, and let stand for 5 minutes.

Meanwhile, in a food processor* add 3 large garlic cloves and 1 cup densely packed parsley leaves (about 30g – it’s ok to leave on the tender part of the stems). Pulse to chop finely.

Add the herbs and spices mixture and pulse to combine.

Drizzle in 1/2 cup (125ml) vegetable oil and 1/4 cup wine or cider vinegar. Season with 1 tsp salt and some freshly ground pepper to taste.

If you aren’t going to use the sauce right away you can refrigerate it for up to a week. Otherwise, pour into ice cube trays to freeze and then decant into a freezer bag to defrost as required.

I’ll be using the chimichurri to make a dressing for a black bean salad. But it can also be used to dress grilled steak, salmon, or vegetables, or as a condiment in a sandwich.

* Or you can skip the food processor and chop everything finely by hand.