Ingredients:

  • cup tightly packed fresh flat-leaf parsley leaves, finely chopped
  • /4 cup tightly packed fresh oregano leaves, finely chopped
  • large cloves garlic, minced very finely
  • /4 cup red wine vinegar
  • /2 cup extra virgin olive oil
  • teaspoon red pepper flakes (or to taste)
  • teaspoon coarse sea salt
  • /2 teaspoon freshly ground black pepper
  • tablespoons water (optional, for thinning)

Instructions:

  1. Thoroughly wash and dry the parsley and oregano. Finely chop both herbs by hand, ensuring the chop is fine but still textural.
  2. Finely mince or press the fresh garlic cloves. Place the chopped herbs and garlic into a small mixing bowl.
  3. Stir in the red pepper flakes, salt, and freshly ground black pepper with the herbs and garlic.
  4. Pour in the red wine vinegar and stir well to begin lightly infusing the herbs.
  5. Slowly drizzle in the olive oil while continuously stirring until the sauce is well combined but retains a rustic texture.
  6. Taste the chimichurri. Adjust salt, pepper, or chilli flakes as needed. If the sauce seems too thick, stir in 1-2 tablespoons of cold water.
  7. Cover the bowl and allow the sauce to rest at room temperature for a minimum of 30 minutes (or chill for 2 hours) before serving to allow flavours to meld.