Ingredients:

  • 1 cup fresh Italian parsley, finely chopped (25g)
  • ¼ cup fresh oregano leaves, finely chopped (6g)
  • 4 cloves garlic, minced (About 12g)
  • ½ teaspoon red pepper flakes (1g - adjust to taste)
  • 1 small shallot, finely minced (about 30g)
  • ¼ cup red wine vinegar (60ml)
  • ½ cup extra virgin olive oil (120ml)
  • 2 tablespoons water (30ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon freshly ground black pepper (2g)
  • 1 Tablespoon fresh lemon juice (15ml) - Optional

Instructions:

  1. Finely chop the parsley and oregano. Aim for a consistent chop size for even flavour distribution.
  2. Mince the garlic and shallot as finely as possible. Nobody wants big chunks of raw garlic!
  3. In a bowl, combine the chopped parsley, oregano, garlic, shallot, red pepper flakes, salt, and pepper.
  4. Add the red wine vinegar and water to the dry ingredients. Whisk well to combine.
  5. Slowly drizzle in the olive oil while whisking constantly until the sauce is well combined. (Optional) Add fresh lemon juice.
  6. Taste the chimichurri and adjust seasoning (salt, pepper, red pepper flakes) to your liking.
  7. Cover the bowl and let the chimichurri rest at room temperature for at least 30 minutes to allow the flavours to meld.