Ingredients:

  • 1 cup (60g) firmly packed fresh flat-leaf parsley leaves, finely chopped
  • 1/4 cup (15g) firmly packed fresh oregano leaves, finely chopped (or 1 Tbsp dried)
  • 4 large cloves fresh garlic, finely minced
  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/2 to 1 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon kosher or sea salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Finely chop the parsley and oregano. Mince the garlic cloves very finely until almost a paste consistency.
  2. In a small mixing bowl, combine the chopped herbs, minced garlic, red pepper flakes, salt, and black pepper.
  3. Pour in the red wine vinegar. Stir well and allow the mixture to sit undisturbed for 5 minutes to bloom the garlic and herbs in the acid.
  4. Slowly drizzle in the extra virgin olive oil while gently whisking constantly until the sauce is just combined. Do not over-mix; maintain a slightly rustic, non-homogenous texture.
  5. Taste the sauce and adjust seasoning, adding more salt, pepper, or a splash more vinegar if needed for brightness.
  6. For the best flavour marriage, cover the sauce and allow it to rest at room temperature for at least 30 minutes (or chill for up to 2 hours) before serving.
  7. Serve the Chimichurri Sauce at room temperature alongside grilled steak, roasted vegetables, or your preferred accompaniment.