Ingredients:

  • packed cup (60g) Fresh Flat-Leaf Parsley, finely chopped
  • /4 cup (15g) Fresh Oregano Leaves, finely chopped
  • large Garlic Cloves, finely minced or pressed
  • /4 cup (60ml) Red Wine Vinegar
  • /2 cup (120ml) Extra Virgin Olive Oil
  • teaspoon Crushed Red Pepper Flakes (or to taste)
  • tablespoons Warm Water
  • teaspoon Kosher or Sea Salt (or to taste)
  • /2 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Finely chop the parsley and oregano. If using a food processor, pulse briefly to maintain a coarse, rustic texture. Place the chopped herbs into a mixing bowl.
  2. Add the minced garlic and crushed red pepper flakes to the herbs. Stir gently to combine all dry components.
  3. Pour the warm water over the herb mixture and stir. Let this mixture stand for 5 minutes to 'bloom' the spices and soften the herbs slightly.
  4. Pour in the red wine vinegar. Add the salt and black pepper. Mix thoroughly to distribute the seasoning.
  5. Slowly drizzle in the extra virgin olive oil while stirring constantly to allow for slight emulsification.
  6. Cover the mixture (or transfer to an airtight jar) and allow the sauce to rest at room temperature for at least 30 minutes, or ideally chill for 1-2 hours to fully meld the flavours.
  7. Taste the finished Chimichurri Sauce. Adjust salt, pepper, or vinegar as necessary before serving.