Ingredients:

  • 1/2 cup (120 ml) fresh parsley, finely chopped
  • 3 tablespoons (45 ml) fresh oregano, finely chopped
  • 3 cloves garlic, minced (about 1.5 tablespoons)
  • 2 tablespoons (30 ml) red wine vinegar
  • 1/4 cup (60 ml) olive oil, extra virgin
  • 1/2 teaspoon (2.5 ml) dried red pepper flakes (or 1 small red chili, finely chopped, optional)
  • 1/2 teaspoon (2.5 ml) salt, or to taste
  • 1/4 teaspoon (1.25 ml) black pepper, or to taste

Instructions:

  1. Finely chop the parsley and oregano. Mince the garlic.
  2. In a mixing bowl, combine the chopped parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes (if using), salt, and pepper.
  3. Whisk or stir all the ingredients together until well combined.
  4. Give the chimichurri a taste. Adjust the salt, pepper, or red pepper flakes according to your preference.
  5. For best results, allow the chimichurri to rest for at least 30 minutes at room temperature or in the refrigerator.