Ingredients:

  • 1 packed cup Fresh Flat-Leaf Parsley (leaves only)
  • 2 tablespoons Fresh Oregano (leaves only)
  • 4 - 6 medium cloves Garlic, finely minced
  • 1/4 cup Red Wine Vinegar
  • 3/4 cup Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon Dried Red Pepper Flakes
  • 1 teaspoon Coarse Sea Salt (or Kosher Salt)
  • 1/2 teaspoon Freshly Cracked Black Pepper
  • 1-2 tablespoons Water (optional, for thinning)

Instructions:

  1. Prepare the Herbs and Aromatics: Thoroughly wash and dry the parsley and oregano, then finely chop them until they resemble coarse confetti. Finely mince the garlic cloves. In a medium mixing bowl, combine the chopped parsley, oregano, minced garlic, red pepper flakes, salt, and black pepper. Stir well to integrate the seasonings.
  2. Add the Acid: Pour the red wine vinegar over the herb mixture. Stir thoroughly for 1 minute. Allow the mixture to sit for 5 minutes; this activates the flavors and slightly mellows the raw garlic.
  3. Emulsify the Oil: Slowly drizzle the Extra Virgin Olive Oil into the herb mixture while stirring continuously. This creates a slightly thicker, well-integrated sauce. Check the consistency; if the sauce is too thick, add 1-2 tablespoons of cold water to loosen it.
  4. Rest and Adjust: Transfer the chimichurri to an airtight container and refrigerate for a minimum of 30 minutes (or ideally 2 hours) to deepen the flavor. Before serving, give it a final stir, taste, and adjust the salt or vinegar as needed. Bring the sauce to room temperature (about 15 minutes) before spooning over grilled meats or vegetables.