Ingredients:

  • 1 cup (25g) fresh flat-leaf parsley, finely chopped
  • 1/4 cup (5g) fresh oregano leaves, finely chopped
  • 4-6 cloves garlic, minced (about 2 tablespoons)
  • 2 tablespoons (30ml) red wine vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 teaspoon (5ml) red pepper flakes (adjust to taste)
  • 1/2 teaspoon (3g) kosher salt (or to taste)
  • 1/4 teaspoon (1g) freshly ground black pepper (or to taste)
  • (Optional) 1 tablespoon (15ml) fresh lemon juice

Instructions:

  1. Finely chop the parsley and oregano.
  2. Mince the garlic cloves.
  3. In a medium bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper.
  4. Whisk or stir with a fork to thoroughly combine all the ingredients.
  5. Taste the chimichurri sauce recipe and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking. Add lemon juice for brighter tang.
  6. For the best flavor, let the chimichurri rest at room temperature for at least 30 minutes (or refrigerate for longer).
  7. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.