@sarahgavigan: Chimichurri is one of those sauces everyone thinks they know. Raw herbs, garlic, vinegar, oil. Done. Except — what if you roasted the greens first? I had rapini that needed to be used. I love a charred green. That's literally the whole thought process. Roasting it knocks back the bitterness broccoli rabe is notorious for and adds a smoky depth that a raw herb sauce cannot replicate. What you end up with lives somewhere between a condiment and a sauce — punchy, vinegary, complex. I've been putting it on grilled proteins, stirring it into ramen, and eating it over the sink at midnight. The pro tip: swap half the kosher salt for shio koji. It rounds every flavor in the bowl and adds a sweetness and umami that'll make people ask what your secret is. Tell them nothing. Full recipe with weights and technique is on OBSESSED. Link in bio. #chimmichurri #easy #weeknightdinner

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