2 bundles mini broccoli
1 ½ cups fresh parsley leaves
½ cup fresh cilantro leaves
1 tablespoon fresh oregano leaves
3 garlic cloves
1 teaspoon hot red chile flakes
2 tablespoons red wine vinegar
3 tablespoon neutral oil, like canola or sunflower
3 tablespoons olive oil
1. Heat the grill or broiler. Brush each mini broccoli shoot with olive oil and place on grill or baking tray. Sprinkle with salt and pepper to taste. Grill or broil until tender and black in places.
2. Make the chimichurri sauce (can be made ahead): in a food processor, combine herbs, garlic, chile flakes, vinegar, neutral oil, and a few pinches of salt. Process until combined, then stir in olive oil by hand. Taste, adjust the seasoning and use as soon as you can (within a day is best).
3. Lay grilled/broiled broccoli on a serving platter and ladle cold chimichurri sauce on top. Serve immediately.