Ingredients:

  • 1 cup packed fresh flat-leaf parsley leaves
  • 1/4 cup packed fresh oregano leaves
  • 4 medium fresh garlic cloves
  • 1 teaspoon red pepper flakes (or finely minced fresh red chilli)
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1/2 cup good quality extra virgin olive oil

Instructions:

  1. Finely chop the parsley and oregano. The goal is finely minced, not pureed.
  2. Finely mince the garlic. In your mixing bowl, combine the chopped herbs, minced garlic, red pepper flakes, salt, and black pepper. Stir well to distribute seasonings evenly.
  3. Pour the red wine vinegar over the herb mixture. Stir everything together thoroughly to begin infusing the flavours.
  4. Slowly drizzle the olive oil into the bowl while continuously stirring until the oil is evenly incorporated through the herbs.
  5. Taste a small spoonful and adjust seasoning; add more salt or vinegar as needed for a sharp, zesty balance.
  6. Cover the bowl or seal the jar tightly. Allow the Chimichurri Sauce to rest at room temperature for at least 30 minutes before serving to allow the flavours to marry beautifully.