Ingredients:

  • 2 packed cups fresh cilantro leaves and tender stems
  • 1 packed cup fresh flat-leaf parsley
  • 4 large garlic cloves, peeled
  • 3 Tablespoons red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • ½ to 1 teaspoon red pepper flakes (adjust to taste)
  • ¾ teaspoon kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Thoroughly wash and dry the cilantro and parsley. Roughly chop both the herbs and the garlic until finely minced. Aim for texture, not a smooth puree.
  2. In a mixing bowl, combine the chopped herbs, minced garlic, dried oregano, red pepper flakes, salt, and pepper.
  3. Pour the red wine vinegar over the herb mixture and stir well to begin incorporating the acidity.
  4. Slowly drizzle in the olive oil while stirring constantly until everything is just incorporated. Avoid whisking vigorously to maintain a rustic texture.
  5. Taste the chimichurri and adjust seasonings, adding more salt or vinegar as necessary for brightness.
  6. Cover the mixture and allow it to rest at room temperature for at least 30 minutes for the flavours to marry before serving.