Ingredients:

  • 2 packed cups Fresh Flat-Leaf Parsley (leaves only)
  • 1/4 cup Fresh Oregano Leaves
  • 4 large cloves Garlic
  • 1/3 cup Red Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 1 teaspoon Red Pepper Flakes (or to taste)
  • 1/2 teaspoon Dried Ground Cumin
  • 1 teaspoon Coarse Sea Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Finely mince the fresh parsley and fresh oregano leaves by hand (or pulse briefly in a food processor, taking care not to turn it into a paste).
  2. Finely mince or crush the garlic cloves. The finer the chop, the better the flavour infusion.
  3. In your mixing bowl, combine the minced parsley, oregano, minced garlic, red pepper flakes, ground cumin, salt, and black pepper. Stir gently to distribute the dry spices evenly.
  4. Pour in the red wine vinegar. Stir well. Let this mixture sit for about 5 minutes—the acid will start softening the garlic and drawing the flavour out of the herbs.
  5. Slowly drizzle in the olive oil while continuously whisking or stirring vigorously.
  6. Taste the sauce. Adjust salt, pepper, or chilli flakes as needed.
  7. Cover the bowl or seal the jar and let the chimichurri rest at room temperature for at least 30 minutes, or ideally 2 hours, before serving to allow the flavours to marry.