Ingredients:

  • 1 cup Fresh Parsley, finely chopped (about 60 g)
  • ½ cup Fresh Cilantro, finely chopped (about 30 g)
  • 3 Garlic Cloves, minced
  • ¼ cup Red Wine Vinegar (60 ml)
  • ½ cup Olive Oil (120 ml)
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Crushed Red Pepper Flakes
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions:

  1. Rinse the parsley and cilantro under cold water, then pat dry with a kitchen towel. Finely chop the herbs and set aside.
  2. Peel and mince the garlic cloves.
  3. In a mixing bowl, combine the chopped parsley and cilantro, minced garlic, oregano, and red pepper flakes.
  4. Pour in the red wine vinegar and olive oil.
  5. Season with salt and black pepper to taste.
  6. Use a whisk or fork to combine everything thoroughly until well blended.
  7. Taste the chimichurri, adjusting salt, pepper, or acidity with a bit more vinegar as desired.
  8. Enjoy immediately or refrigerate for at least 30 minutes to let the flavours meld.