Ingredients:

  • 1 cup (30g) fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (30ml) water
  • 1 red chili, finely chopped (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Instructions:

  1. Finely chop the parsley and oregano. Mince the garlic. Finely chop the red chili (if using).
  2. In a medium bowl, combine the chopped parsley, oregano, garlic, and chili (if using).
  3. Add the red wine vinegar, olive oil, and water to the herb mixture.
  4. Season with salt, black pepper, and red pepper flakes (if using).
  5. Whisk or stir thoroughly to combine all ingredients.
  6. Allow the chimichurri to rest for at least 30 minutes at room temperature to allow the flavors to meld. Taste and adjust seasoning as needed before serving.