From Francis Malmann’s Seven Fires

1 cup water

1 tablespoon coarse salt

1 head garlic, separated into cloves and peeled (or use white and pale part of the green garlic in your box)

1 cup packed fresh flat-leaf parsley leaves

1 cup fresh oregano leaves

2 teaspoons crushed red pepper flakes

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

To make the salmuera (brine), bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from the heat and allow to cool.

Mince the garlic very fine and put in a medium bowl. Mince the parsley and oregano and add to the garlic, along with the red pepper flakes. Whisk in the red wine vinegar and then the olive oil. Whisk in the salmuera.

Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Chimichurri is best prepared at least 1 day in advance, so that the flavors have a chance to blend. The chimichurri can be kept refrigerated for up to 2 to 3 weeks.