Ingredients:

  • 2 cups packed fresh flat-leaf parsley leaves
  • 1/4 cup packed fresh oregano leaves
  • 4 large garlic cloves, finely minced
  • 1/4 cup red wine vinegar
  • 3/4 cup Extra Virgin Olive Oil
  • 1 teaspoon crushed red pepper flakes (or to taste)
  • 1 teaspoon Kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Thoroughly wash and dry the parsley and oregano. Pick the leaves only from the stems.
  2. Finely chop the fresh parsley, oregano, and garlic by hand until they resemble a coarse texture; avoid making a paste.
  3. Place the chopped herbs and garlic into a large mixing bowl. Stir in the red pepper flakes, salt, and black pepper.
  4. Pour the red wine vinegar over the herb mixture. Stir well and allow this mixture to sit for 5 minutes to start marinating the herbs.
  5. Slowly stream in the olive oil while whisking gently to integrate the ingredients into a rustic sauce.
  6. Taste the chimichurri sauce and adjust seasoning, adding more salt, pepper, or vinegar as needed for desired sharpness.
  7. Transfer the chimichurri to an airtight jar. Allow it to rest at room temperature for at least 30 minutes (or chill for up to 4 hours) before serving to maximize flavour melding.