Makes 6 servings

1 cup packed chopped parsley
¼ cup chopped packed fresh oregano
6 cloves garlic, roughly chopped
1 jalapeño, roughly chopped
3 Tablespoons red wine vinegar
2 Tablespoons olive oil
¼ teaspoon salt

Special equipment

Food processor


Whirr all ingredients in a food processor and let the flavours meld at least an hour before slathering on grilled beef.


Not that we’ve yet tried, but substituting rosemary for the parsley and upping the oil content, we might have a pretty good Caribbean jerk seasoning.