GREEN CHIMICHURRI

 PREPARATION TIME: 15 MINUTES

MAKES 875 ML (30 FL OZ/3½ CUPS)

BASE INGREDIENTS

6 spring onions (scallions), sliced

200 ml (7 fl oz) white wine vinega

300 ml (10½ fl oz) olive oil

1 fresh bay leaf

2 garlic cloves, unpeeled salt, black pepper

HERBS

90 g (3¼ oz/1 bunch) fresh oregano

2 rosemary stalks

150 g (5½ oz/1 bunch) flat-leaf (Italian) parsley

80 g (2¾ oz/1 bunch) mint

90 g (3¼ oz/1 bunch) coriander (cilantro) leaves

1 bunch tarragon

1 bunch chervil

20 g (¾ oz/1 bunch) thyme

Finely chop all the herbs and mix them in a large bowl. Add the spring onion. (Alternatively, chop the herbs and spring onion in a food processor.) Stir in the vinegar, oil, bay leaf and bruised garlic cloves. Season with salt and pepper and store in an airtight jar. This sauce will keep in the refrigerator for about 10 days. Remove the bay leaf and garlic before serving.