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Using fresh plum concentrate in chimichurri keeps the herbs from oxidizing, improving the appearance of the classic condiment.
In a food processor, process the garlic briefly. Add the parsley, cilantro, chile flakes, oregano, concentrate, red-wine vinegar and salt and pulse or crush until coarsely blended.
As the processor runs, drizzle in the olive oil. Add the parsley and pulse a few more times until combined. Taste, adding salt if necessary.
4 garlic cloves, coarsely chopped
40 g / 2 cups flat-leaf parsley leaves
20 g / 1 cup cilantro sprigs
3/4 teaspoon dried chile flakes
1/4 teaspoon dried oregano
15 ml / 1 tablespoon red wine vinegar
7.5 ml / 1 1/2 teaspoons Fresh Plum Concentrate
1 g / 1/2 teaspoon salt
113 ml / 1/2 cup olive oil
Studies have shown that the high levels of antioxidant phenolic compounds in prune plums—mainly neochlorogenic and chlorogenic acids— suppress the formation of warmed-over flavor.
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