Rough Chimichurri

This chimichurri keeps the parsley and oregano leaves mostly whole, and soaked bread crumbs give it body and a rustic texture. Spoon it over grilled meat or roasted vegetables.

Makes about 1½ cups

Ingredients

• ½ cup fine dry bread crumbs
• ¼ cup red wine vinegar
• ¼ cup water
• 4 garlic cloves, smashed
• 4 anchovy fillets
• 1 bunch Italian parsley, stems removed
• 1 loosely packed cup fresh oregano leaves
• 1 cup extra-virgin olive oil
• Kosher salt

Instructions

1. Stir the bread crumbs, vinegar and water together in a medium bowl and let them soak for 10 minutes.
2. While they soak, pile the garlic on top of the anchovies on a large cutting board and chop them together with a sharp knife until they form a paste.
3. Lay the parsley and oregano over the paste and chop just enough to mix them in. Most of the leaves should stay close to whole.
4. Scrape the herb mixture into the soaked bread crumbs and stir. Stir in the olive oil and season with salt.
5. Let the sauce sit for at least 1 hour so the flavors come together. Serve at room temperature.

Tips

• The chimichurri keeps in the refrigerator for up to 2 days. Let it warm up before serving.

Adapted from Anya Fernald.